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 The 2:1:1 worked out great. It's got a nice peppery taste (I LOVE pepper though) with a little kick and just enough salt to know it's there. I tried a 1:1:1 before and it was way too salty for my taste. Thanks for all the love folks :) -GM

All done and all tasty! Very happy with my first boneless loin and pulled pork!  Bone-In Pork Loin Roast: Boneless Pork Loin: Pulled Pork Butt: :) Good eats for the week. Woohoo! -GM

Hi All, Been a while since I posted last, but I thought I would share my day of smoking a few select pork pieces. From left to right: Boneless Pork Loin with 2:1:1 Pepper:Salt:Cajun Seasoning Bone-In Pork Loin Roast with Fiesta Fajita Seasoning Pork Butt Shoulder with Sweet Rub O' Mine...

Hi All, Made 4 fatties this weekend. Turnout out much better than my first try. Here are all of them: Fatty #1: 80/10/10 Venison/Beef/Bacon (Base) Cream Cheese Mushroom Red-wine reduction sauce Bacon (Wrap) Fatty #2: 50/50 Spicy/Sweet Italian Sausage (Base) Mozzarella Pasta Sauce...

I tried out my first fatties today with mixed success.  The big learnings were to 1. Not overstuff and 2. Use more meat?.  Basically I had a few blowouts which you will see.  So let's get to the plans: Fatty #1 - Fajita 1 lb Chorizo (Base) 21 piece bacon weave / holding bacon (Wrap) Stuffing...

Hi from a Louisiana guy in AL! I have been smoking for about a year now with a little Weber Smoky Mountain.  So far I have figured out pork ribs, chicken, and had one successful attempt at a redfish (Louisiana side of me is showing). Looking forward to learning how to do the holy grail (read...