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Hey OTBS# 143, I was able to reuse my original profile, Snowdog71 I paid for a year subscription all I need to do is close out profile-cook71 because I will not be using it, and good to be back.

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Spatchcock chicken with garlic, butter, mirepoix fresh rosemary and seasoning, the sausage should baste it nicely Sent from my SAMSUNG-SM-G870A using Tapatalk

Next time I do ribs I am gonna do at least one slab like that! Sent from my SAMSUNG-SM-G870A using Tapatalk

6 lbs pork belly "burnt ends". Sent from my SAMSUNG-SM-G870A using Tapatalk

I use a old grill as a warmer I would definitely prefer a old seasoned smoker. Sent from my SAMSUNG-SM-G870A using Tapatalk

First time I have done them, definitely a new favorite. Sent from my SAMSUNG-SM-G870A using Tapatalk

They turned out really nice, bite size app, that I took too a friend's q, when the cubes were all mixed together there was a nice selection of lean or fatty pieces. Sent from my SAMSUNG-SM-G870A using Tapatalk

So 6.5 lbs pork belly, mustard and honey binder, salt pepper garlic rub overnight, smoked with pecan and maple for about seven hours pulled at 185 and let rest for one hour, cut cubed sauced and more spice smoked cubes for 1 hour, watched them disappear, they turned ou5nice! Sent from my...

So it's been awhile but here h oes 6.5 lbs of pork belly, mustard honey salt garlic and pepper rub, about 7 hours on the smoke, temp at 185, rested for 45 minutes cubed sauced and spiced, another 45 to 55 on the smoke, and watched it disappear!

Thanks for the advice I downloaded the app we shall see.