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New member from Long Island.


Smoke Blower
Joined Oct 27, 2013
Longtime home cook, not new to wood cooking, just to cold smoking. Always up for a cooking challenge. I just cured and smoked my first batch of homemade bacon. It was so good I told the wife I wanted to build a smokehouse in the backyard. I also told her I need to get a meat grinder, sausage stuffer, and new knives. Yeah, I won't be getting those things anytime soon. But I will prevail. Took me three years of harassment but the wife finally gave in and let me buy a Keurig. Phase one is already complete: she LOVES the homemade bacon. So, the grinder and stuffer are in my Amazon "wish list."

I've had pretty good success in the past with my old Brinkman Smoke 'N Pro which is long deceased but turned out dozens of racks of ribs, pork shoulders and jerky over the years. One thing I've always wanted to try was making bacon. So I bought this thing called the A-maze-n cold smoker or something and some hickory pellets and cold-smoked a very small belly I cured a few days ago. I like how I can use this device to convert my grill to a small smokehouse. Needless to say I am now hooked and would like to learn more.

Since the first batch of bacon came out so good I bought a 6 lb. belly today and plan to cure it starting tomorrow for next weekend's smoke. I'm also going to cure some pork chops and throw them in the smoker as well. I would be interested to hear about any "newbie" mistakes so I know what to look for.


Master of the Pit
OTBS Member
Group Lead
Joined Apr 23, 2010

 to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the 

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

  or this...

Good Luck and Get Smokin'



Epic Pitmaster
Joined Oct 7, 2012
Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.



Smoke Blower
Thread starter
Joined Oct 27, 2013
Here's the pic of my first batch of bacon. Cured with 1 part kosher salt, 1/2 part brown sugar, and a nice outer coating of cracked black pepper.



Legendary Pitmaster
OTBS Member
Group Lead
Joined Feb 9, 2009
Welcome to the forums! Glad you've joined our group. The bacon looks great! You'll find there are lots of friendly and knowledgeable folks here who genuinely enjoy helping one another. Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.


gary s

Gone but not forgotten. RIP
OTBS Member
Joined Jan 6, 2011
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   ......... 
[/h1][h1]  [/h1][h1]Gary[/h1]

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