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Happy Thanksgiving Everyone, Smoked on WSM with Hickory and Cherry Troy

Welcome, klowse Troy

Welcome, Kevin, I too am a homebrewer started with beer in 1986 and then on to mead and cider, don't get much time these days to brew however and the keg fridge is currently empty.  I hate it when it is like that . Troy

I use sea salt too, but as a finishing salt, I have lots of different verities. I use caning pickling salt for sausage, brining, curing and in my rubs. It is very fine and mixes well. I use kosher salt for all stove top cooking, I like the coarseness it is easy to pinch. Troy

~~ “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke Lamb and Turkey for Thanksgiving.” Troy

Got to try this, thanks for sharing this Dan and Brican Troy

I have the Avantco SL310 10" got if from the WEBstaurantStore works great for my needs. Troy

You can wait and let it cure another week or more you'll be fine Troy

Before I got my ATC for my 22 WSM I closed the bottom vents before I opened the lid this helped eliminate the temp spike Troy.

Thanks, Jimmy I started by using Alton Browns recipe, would link it but... I have made this half dozen times now over the last few years and still tweaking his recipe. I have cut back on the rosemary added some cumin, oregano, and thyme. I will be making this again in the next month or so, if...

Looks great, love your press, would work great for my Gyro meat...Where do I get one? Do you have plans for that mixer? Troy

Thanks everyone, and thanks for the links Craig Troy

This is great, Thanks for sharing, Martin Troy

I been wanting a stick burner for few years to do my hot smoking, but did not want to spend the price for a good one like a Lang  and my electric converted fridge has been doing some very good Q.   After some thought and searching through the forms my goal was to...

Thanks, on my list of things to do

Thanks for the recommendations, SQWIB

 Shtrdave, It's been awhile since i last had Rooster Sauce, don't know why I stooped using it, I put it on my shopping list to try again. As for the smoking, it is a converted fridge i built in 1987, it has gone through numerous changes throughout the years.  It original use a small hot plate...

Thanks, Jimmy, I will definitely give your rub a try.  I have never had Tasso, something else to check out down the road.

Thanks! It would be better if it had beer in it, will be make some more after first of the year

After 15 hours smoke with hickory the bacon did not have the color I wanted, but I was afraid of over smoking it, so I put it to sleep overnight in the fridge.   Pulled it out this morning and made...