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Check on Amazon for lumberjack. They have hickory 40# bag for 49$ free shipping. Joe  

Setup the CyberQ Wifi for 300° and let it bring the Keg up to temp. Chicken and Spuds on the Keg. Here's the graph of the entire cook. 1. First spike was the chicken going on. 2. Second was just a food check. 3. At 2:10 I raised the Pit temp up to 350° 4. The third dip was to sauce the...

Craig, I can't comment on the BGE but I have the BigSteelKeg. I agree with the close the lid and forget about it as the BSK takes quite a while to recover when the lid is raised. I've had it overshoot by over 100°F and then go out while cooling off due to lack of oxygen. A quick open and close...

All you need is the smoker probe plugged in. Start auto tune and wait for it to cycle through the process. I would go into the manual setup and record the P, I and D values so you can compare and revert back to if necessary. Joe

I hear ya Gene, that was a great response and eman hit it right on the head with the potato. Joe

First of all, curing bacon and Ham are the same process, only the piece of pig is different....By chance, have you done something to PO your butcher?

I'm using IE 9 and not having any problems. You can find the version info under Help and then About. Joe 

I run my Smoke Daddy with a 50/50 mixture of lump charcoal and wood. I cut these into about 1/2" sizes then load the unit and light. Also, you may need more draft to keep the smoke from lingering to long in the smoker. Hope this helps. Joe

Try this site out for your digital scale, http://www.toplinedigitalscales.com/index.html Joe

I'm assuming that you have a home network right now. The Stoker can connect to your network either directly or wirelessley. I have my home wired with access points that are near to where I do most of my cooking. I have used the Stoker on the UDS and the Big Steel Keg. Works great on both of...

I agree with the majority, freeze it. I put mine in portion sizes for two people since it's just my wife and me. Have fun Joe

Nice site. I bookmarked it myself for maybe a different rub for a pork butt. Thanks Joe

Welcome aboard Jimmy. Try http://sausagemaker.com  You can get seasonings and casings(32mm) there. Joe

gene, try this link http://www.smokingmeatforums.com/forum/list/139

I posted this a while back it explains in technical terms how a smoke ring is made. Goto this post. http://www.smokingmeatforums.com/forum/thread/102522/smoke-ring-in-bbq-meats

Bigcbbq, I posted this paper recently explaining smoke ring. Keep it handy for a reference. http://www.smokingmeatforums.com/forum/thread/102522/smoke-ring-in-bbq-meats Joe

First off I'm not trying to start another great debate. I found this paper hanging out on my computer this morning while I was cleaning up. Whether or not one agrees or disagrees with this explanation doesn't matter, it's still an interesting read.  Enjoy Joe Smoke Ring in Barbeque Meats...

First I assume that you intend to smoke the sausage. If your just making fresh sausage that will be frozen then cure is not needed. I would not use TQ in place of Prague #1 as your sausage would simply turn out to salty. Go with the Prague #1 in addition to your seasonings and then smoke. The...

Yes you can still go ahead and smoke your brats. However I would fully cook them and then freeze and reheat as you need to use them. A couple of hours of smoke at around 225° will get it done for you. Hope this helps?

Welcome aboard Shooter. Grats on the Mes. Keep it out of the snow..