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Decided to try one after reading Bearcarvers recipe. I used the syrup from the apple pie filling to make my rub stick. Butterflied Hog tied, syrup, and Magic Dust for the rub. On to the UDS Approx. four hours, 220, 135 internal, and pulled off and covered with foil to rest. Apple...

All the talk and "Q-Views" about the SV cooking, I had no choice but to order one from E-Bay today. I will let you-all know how it works out for me, hoping to do some steaks next week with it. I bought the clamp style, 800 watt.

Got some fresh bellies at a local market, and I'm gonna follow some posts on this site and hope for success. Found some pink cure, just spiced them up with Michael Ruhlmans recipe, and got them in the fridge for a week of curing. Gonna smoke them in my Luhr Jensen with hickory next week...