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Great info. Thanks. I won't be doing it all at once.

My wife and I picked up our hog on Friday. We asked that they not cure the hams or bacon as I planned on doing that myself. While putting the meat away at home I see that they sliced the hams into two inch thick steaks. All of it. I can't find anything on the brine time or procedure for ham...

Instructions? :p

I have a Smoke Hollow 44" propane smoker. This is a dual burner smoker with a separate control for each burner. I'm wondering if I should be using both burners at all times, or is it OK to use one when temps can be reached when doing so? I'm also wondering if using one burner at a higher setting...

I keep mine in buckets with lids. I just use the Walmart bucket /lid combos you can pick up for under 5 bucks.

Hi folks! I've been stealing info and tips off this site for about a year now, so I figured I better fess up and make an honest man outa me. I started getting into smoking last year after my son and I built our own version of the UDS. After a year of using it, I never could quite get it...