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how can i post pics? followed the instructions says I ran out of room

john & billy from the radio big show has a great sauce.

nice lookin smoker, would love to build my own,some day

where i purchaced the belly they gave me there cure that they use, i rubbed it on heavy and cured for 7 days, smoked at100- 110,got it to 100 by shutting the gas off and just using the wood for heat that worked real well., for 7 hours with hickory

too late bird is all ready in the smoker, bet this is going to be a mess. I cant get temp to 100 about 160-180 is my lowest, i just turned the gas off and using the heat from the wood to maintain a lower temp.

how do i add pic, tried following the instructions below but it says I have used up all my space????

pork belly been curing for seven days, I found bellies for $1.39 a pound skined and ready to go. they also gave me there serect cure they use, was going to smoke a wild turkey on the bottom rack, hoping the juices willl drip on it. I am going to smoke during the night because it is cooler than.

doing a pork belly, will start smoke tues,pm. I have pic but don't know how to get them on here. was wondering if i should use the water pan.

how about pear wood ?

thanks, what i am looking for is something to slice bacon, and meat for jerky. thanks again

i like high mountain seasonings, i don't know if you have ever heard of BOYDS they have a great seasoning. they are a small locker in washington iowa

can you smole with walnut wood? thanks for all your help !!!!!! this forum is awesome!!!!

what's a good meat slicer for bacon and jerky or slicing meat for jerky, i am looking at one from bass pro shops for $100

fairway food stores about .99 per pound

how long could I brine a wild turkey?

I notice in your smoker,is that a homemade box for your wood, looks nice and deep to hold some nice size chunks.

where is this list located

turned out real good, however pictures did not, evidence is gone. They took longer to smoke since i injected them prior to smoking.

i would love to find pecan wood

thanks dutch, you are the king of smoke