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  1. R

    Pork Shoulder, The Rub, The Mop, and The Recipe

    Hello friends! Been a while since I've posted. I've been searching the forums for advice on pork shoulder. Mostly I've seen Honey Hog this, or apple mop that. I'm a bit more of a concrete thinker when it comes to new cuts of meat and a recipe so I'm wondering if there is a sub forum with tagged...
  2. B

    Bulk COARSE Spices

    Hello All! I have followed this forum for a while and this will be my first summer smoking! My question is, I want to buy bulk Coarse Salt, Coarse Pepper, paprika, garlic powder, onion powder, etc. Anyone have any online stores I can use that won't kill me with shipping? I looked at Costco...
  3. Rings Я Us

    So many choices

    I've seen a few, well more than a few people, using several types of salt. I see people using regular salt, kosher salt, pickling salt and sea salt for curing meat. I don't know if people use the same salt for wet and dry brines. I see people use granulated onion and garlic and some use...