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I do a 2, 1.5-1.75, then until it's done method. If it's wet rub I can go as long as needed, just keep basting! If it's dry, I go about 15-20 min until the rub dries a bit and looks good.

My plans for today.

One of my favorite things to do! Slather it up with more sauce or seasoning and smoke that bad boy low and slow. Turns out amazing!! I do preferred the spiral cut hams, but have done a boneless one like his.

first attempt, 12lb from Costco. Sliced into 4ths. First was equal cure and brown sugar, second was equal cure and brown sugar with black pepper, third was cure with 2 parts brown sugar and 1 part maple syrup I will add in a day or so, fourth was cure, brown sugar, pepper, crushed garlic...

So I'm at the beach and found ACE pineapple cider. It's pretty good, but a touch sweet. Was wondering if anyone has tried this with some pineapple juice substituted for some of the apple juice. This is dryer so would cut the sweetness of ACE's. Thoughts? 1/4 pineapple 3/4 apple juice and...

Turned out pretty good for my first attempt. Smoked for 4hrs, wrapped with 8oz of the bullion base, put back on for another 5hrs. Pulled, temp was 205-210, placed in a cooler for an hour. I will probably change a different rub next time. Happy for my first time!

Brining with a bouillon since I work a 24 tomorrow, then first thing Wednesday morning I am putting on a dry rub and putting it on the smoker. I am planning on wrapping it and adding some more bouillon when it reaches 150 or so. Looks good, hope mine turns out too!

I have one in my fridge I am planning on smoking Wednesday. Haven't decided how yet. Will be my first!

Happy Father's Day to my dad and I. And I got to make some Scottish ale while smoking to enjoy this fall!

I have a vision classic from SAMs/Costco and absolutely love it. About half the price of the kamado joe and big green egg. Built very similar, hardware isn't quite as robust and I can't really get the temp to 200 without baby sitting it. I can easily do 225-250 though with very little effort and...

Salmon grilled on kamado at 375-400, and a 5cheese mac, but in in oven. Also did some asparagus, all excellent. Sent from my iPhone using Home Brew

We just took a loin, butterfied it, untried to pound it out some, but dunno if it made any difference honestly. Maybe just a little easier to handle. Put in a few oz cubed cream cheese, chopped onion, Colby cheese, some red and green peppers chopped, and some fresh spinach (next time I will wilt...

Tried my first stuffed pork loin yesterday. Turned out pretty decent. Sent from my iPhone using Home Brew

Did you then explain the difference between a cleaner and sanitizer?! Ha! Sent from my iPhone using Home Brew

If it's clear it is ready to drink, however the longer you can let it sit the better it gets! Sent from my iPhone using Home Brew

Great, thanks. I had seen about the cold smoke for cheese, but figured it had to be warmer for bacon. Use small load of charcoal to keep it that low? I have a kamado (vision classic) Sent from my iPhone using Home Brew

Ok guys, silly question. What temp/technique is considered cool smoking as it pertains to bacon? Sent from my iPhone using Home Brew

Bottled 5 gal, then promptly made another 5 few days ago. Bubbling away happily. Sent from my iPhone using Home Brew

Yes still current, I am actually going to brew a batch this week. Sent from my iPhone using Home Brew

I can't even begin to compare to that awesome looking bacon, but I prepped these to go in tomorrow around lunch for dinner. Sent from my iPhone using Home Brew