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Thanks Gary, I'm thinking 12-16 hrs cook time to allow for a couple in the cooler. Weather will be around 30 with some wind, just getting prepared. I'll be putting up a small insulated wind break as well. Cheers!

Wow! I'll be putting a 12lb brisket in my WSM tonight before bed, what temp did you run? I'm thinking 225 for about 16 hrs. then a couple hour rest before dinner tomorrow.

I wish I had injected, but didn't this round. Thanks for the reassurance it's still good to go. Would appreciate any thoughts on cooking, was thinking a rub and slow smoked.

Howdy all, I have a 30lb whole ham, bone in. Was thinking 6 six weeks in pops brine as a first attempt. Due to work, kids, and such it's now been about 12 weeks. I've used eq methods for bacon so I know over curing won't be a problem, but now I'm wondering about Pop's brine. I just made...

Thanks guys, dward- great explanation. I ended up grinding and mixing in the morning, about noon we mixed in the ECA and stuffed right away, then into the smoker. Next time I think the overnight with spices and then ECA in the morning would be perfect. Just love this forum!

A sprinkle of Jeff's rub and a quick baste of his sauce. Yum!

I recently did a 25lb batch of snack sticks with encapsulated citric acid. They came out great and I'll be doing more again soon. My question: The instructions say to stuff and smoke immediately after adding the ECA, can I just stuff after mixing and smoke the next day or will this cause...

What do you mean by soft?  I'm still learning myself, I think one reason for loose casings is too high of a temp.  Do you have any pics? I've done sticks several times in the past, these are by far my best.

This batch was Willy's snack mix from Waltons. I'm thinking next time I'll try pepperoni sticks. It might seem like a lot, but I live in a small town with a bunch of people that trade food and recipes. I'll trade Canadian bacon for jalapeño jelly, or snacks sticks for venison salami, fresh...

Thanks guys! Already thinking about the next batch.

Thanks to everyone on this forum, great place for tips and tricks. I made a hanging rack from an old BBQ grate to get more room in my WSM, still could have used a bit more.  25 lbs beef/pork mix.

Thanks sailor, but would I have enough fat if I grind a bottom round and added pork shoulder?  It's $2.99 vs 80/20 ground beef at $4.99.  

Sorry for the confusion, I was going to grind some pork with the beef.  Seems the bottom round is the best choice for not going broke, hopefully the butcher will have some suet or pork trimmings. 

Thanks for all the help!  I've got a few things to cook for a neighbor's birthday party, but hope to get to these by Sunday.  Looking like my biggest problem is getting the meat.  Currently ground beef at my store is over $4 (small town, middle of nowhere).  They currently have whole bottom...

Any of you guys using Encapsulated Citric Acid? Here is what I came up with yesterday.  Should be able to hang sticks with a total length of 36 inches, this rack is 7 inches higher than the standard rack, reaching up inside the dome lid. 

Thanks guys! Can I just smoke between 160-170 the entire time, finish when internal temp is about 160? And I assume it's best to fill the water pan? I've got plenty of stuff around the ranch to make something to hang them from - great idea!

I've been smoking meats for years, canadian bacon, pepperoni, pastrami, jerky, etc. I've done several small batches of snacks sticks, some using my old Little Chief smoker, and some on my Weber Kettle that I use to smoke.  This time around, I'd like to make a 25 pound batch and use the bigger...

Thanks for the tutorial.  My Guru is installed and I can't wait to try it out - time for some of Jeff's smoked turkey breast and a batch of ABTs. Also want to try some beef sticks, the Guru should be perfect for managing the low temps. The kit from FireCraft was perfect, not to mention that...

I love that suggestion, hadn't looked into those. Looks there are several different models depending on smoker type. Is the BBQ Guru site the best place to order from? Good to know you've down on the fuel, seems like I use almost an entire bag of charcoal for each smoke. Are you using the...

Howdy gang, So I have a WSM 22.5" that I love, usually get a good 10 hours out of it. The only problem I have is having to be around to check on things. For shorter smokes I use my weber grill with a pan of water, uses way less charcoal and still has great flavor.   Is there a smoker out there...