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Started smoking half of it. I'll do the other half tomorrow. Using hickory and maple.

Go to the top of this page. On the right side is a sign that reads smoking-meat.com. Click on it. Then click on smoking meats, then click on pork, then click on smoking ham. Everything you need to know plus a video too.

I ordered from this company. Shipping was cheaper. http://www.americanspice.com/

I have the MES 40 with the window and I love it. I clean the window with a razor blade, takes about a minute to do. The window breaking never crossed my mind. It seems pretty solid. You would have to hit it pretty hard to break it. I've never had a problem with it not smoking.

This is the glaze I use on my hams and it is awesome. 2 cups brown sugar, 2 cups honey, and a stick of butter. Heat those together and glaze the ham about every 30-45 minutes.

I used TQ. Half of them I added maple and the other half I added brown sugar. The ones that got brown sugar will get onion powder, garlic powder, and black pepper before they go in the smoker. Not sure if I'll add anything to the maple ones. This is my first time doing bacon so it's all a...

Finally got done skinning and curing all the bellies. That was a lot of work, but I'm sure it will be worth it.

Thanks for the help. I'm gonna cure it all today and tomorrow and then smoke it when the time comes. I would happily send you some if I could. I can get this pork belly for $1.69/pound anytime, the problem is I have to buy it by the case. I need to find someone to split it with.

I usually fry up a pound every weekend for breakfast. But I have a feeling that we'll be eating more bacon than usual.

Picked up 51.5 pounds of pork belly today for $1.69/pound. It's a lot of meat but I couldn't pass it up. It was all or nothing. Is it better to freeze it raw and pull what I need or cure, smoke, freeze and pull what I need.

If they're buying, get the biggest one you can find.

I had the smoker at 250* the entire time.

After making a brisket last weekend and making burnt ends for the first time, I wanted to find a way of having them without having to do a whole brisket. So I decided to try it with country style ribs. I rubbed them down with Jeff's rub and put them in the fridge for the night. The next day I...

Ok, I was at Sam's club today and picked up a pack. They were only $1.98 a pound. I'll give it a whirl this weekend and let you know how they turn out.

I smoked a full brisket this weekend and made burnt ends for the first time. I can't stop thinking about those burnt ends. I was thinking that country style ribs would be good done the same way. Has anyone tried it? How'd they turn out?

Hey Todd, If it makes your mother in laws mouth swell up to the point where she can't talk, put me down for ten pounds.

I use Jeff's rub also. It is very good.

I have the MES 40 and the AMNS. They are both great. Dale was correct on where the AMNS goes. I have the 6x8 AMNS. I use the AMNS for cold smoking and long hot smokes. Other wise I use chips and chunks in the MES. The more I smoke the more I realize what the best wood is. It is free wood.

I use Mozilla Firefox as my web browser. They have an app called adblock plus. Blocks all ads on all web pages. And it's free.

I just did one and put a glaze on it that was awesome. It was 2 cups brown sugar, 2 cups honey, and a stick of butter. Heat those together and glaze the ham about every 30-45 minutes.