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Thanks for the brine recipe! I have 50 lbs in three five gallon buckets right now. They went in around 5 pm yesterday. In your overview, you say 10-14 days for bellies....I was hoping I could them next Friday (9 days) for a smoke on Saturday. Is this safe or should I leave them? Thanks again!

Woot! Just found a local source...1.79/lb rind on, 1.99/lb rind off. Case minimum order, 5 bellies/ case, ~60 lbs/ case I'm down for that!! Everyone else I called, 3.19-5.09/ lb, one shop was over $8!!

Do you have to be a restaurant or anything to order from Sysco?

packer at walmart is 2.68.  Everybody else wants 7.99+

yes...hello?

 Thanks for all the kind words guys!

thanks bear!

thanks! word of advice on the fatties....roll from a corner so that you can tuck two corners in as you roll and it seals the ends in for ya

So the rundown of all that I smoked was: started by firing the beast up at 8pm Saturday night.  It was up to temp in an hour or so, but I waited until 10 to start cooking.  First off was a stew pot with sausage in it to make a smoked gravy.  I like to use the smoker to brown it, then obviously...

uploading pics now.....  :-)

alright, after all my fretting and worrying, everything turned out fantastic.  Its been a long day, was up until 2am cooking this morning and dont have my pics in front of me.  Ill get my qview posted tomorrow am.  thanks everybody Caleb

Lol Rgr that. Thanks for your words of wisdom guys!

They are about 9 and 8 lbs respectively. Got em in a two pack from Costco last night

I know it was close, but it was right at the 4 hour mark when It hit 140 according to the stokerlog.  Youre right in interpruting what I said.  I guess I typed it wrong though.  It hit 140 around 4am.  Then slowly crept up a few degrees until I got up at 8am and it was in the 145ish range.  Six...

Are your thermometers working properly? Yes Are you sure it's really between 225˚/230˚ where the meat is? The pit probe is just below and to the right of the Pork.  Pork is on the 3rd shelf, and the pit probe is hung from that shelf, just below When did you first put the meat probe in the...

yes they are calibrated, and the Im kewl with the patience thing...ive just never seen a shoulder go for 18-20 hours? i mean, I do have 4 fatties to help hold everybody over.... :-)

OK, I put two boneless shoulders in the smoker last night at midnight.  smoker has held a steady 225-230 for the last 14 hours.  My internal temps are about 160 each...stoker is projecting ANOTHER 6 hours until done?  Ive had pork plateau before, but its taken the last 6 hours to come up 20...

everything turned out very well.  It fed 80+ people, and had rave reviews.  A couple of negatives though.  One, I didn't get a shot of the baked beans before they were devoured.  Another, I overslept, and so I didn't give it the attention it needed, meaning It was tougher than i had wanted...

Here she is with the racks and stoker installed: and here is the chicken quarters, briskey, and pork shoulder

lol tru.  The reason I did that was I love doing smoked pizza.  so if I can get it to 350-400, thats perfect!  Ive got more pics from last weekends initial cook.  Ill post them up here in a few minutes