First time visitor from Ct

[Smokey Bonz]

Well my old smoker, a wooden barrel on top of a wood stove finally gave up the ghost. So I bought a very cheaply made made replacement. I believe it would be classified as an offset stick burner. First test firing the temp was way out of control but after watching some videos I'm bringing it under control. Looking for any tip you folks might be willing to offer.
I currently have 5# of belly brining! Wish me luck!

 

[wimpy69]

Welcome, Pics?????

 

[Steve H]

Welcome from upstate NY!

 

[Smokey Bonz]

New cheapy and ol’ faithful

 

[Bigtank]

Welcome from NW Iowa. What do you want the belly to be? Bacon, Pork Burnt Ends?

 

[JLeonard]

Welcome from Mississippi!

Jim

 

[Smokey Bonz]

Welcome from NW Iowa. What do you want the belly to be? Bacon, Pork Burnt Ends?

Bacon

 

[Steve H]

If you don't have a cure/brine already in mind. Check out Pop's brine. Simple. And virtually fool proof.
https://www.smokingmeatforums.com/threads/pops6927s-wet-curing-brine.110799/

 

[Bigtank]

Check out Bear's step by step recipes https://www.smokingmeatforums.com/threads/bears-step-by-step-index.159333/

 

[Retired Spook]

New cheapy and ol’ faithful

Welcome from somewhere in Texas. I smoked LOTS of bacon in the same type of smoker - and smoke-roasted a few prime rib roasts that came out spectacular.