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  1. Apply pie brandy

    Making a batch.
  2.

    Thick cut, apple wood smoked bacon.

    Cured, smoked pork belly.. AKA bacon.
  3.

    Thick cut, apple wood smoked bacon.

    Pork belly
  4.

    Thick cut, apple wood smoked bacon.

  5. Thick cut, apple wood smoked bacon.

  6. Thick cut, apple wood smoked bacon.

  7. Thick cut, apple wood smoked bacon.

  8. Cole slaw

    Dukes mayo! #1 ingredient.. Lil salt, and pepper, splash of vineger..all other mayos ruin good coleslaw, and everything else you put them on..DUKES!
  9.

    Question for all you meat smokers (not that meat hehe)

    Burn that thing out first, or your first batch of ribs will taste like Krylon. A preburn will also give you a chance to play with your intake, and exhaust. Like everyone else said, 225 degrees is ideal. You can use straight charcol, just stay away from the fast light stuff. Straight Kingsford is...

  10. What's your favorite cocktails?

    Colt 45 and a pickled pigs foot.

  11. Thanksgiving smoked turkey recipes?

    Big ugly drum on charcoal.

  12. Simple ,old fashion Brunswick stew recipes :0)

    Chicken and pork has to be smoked.

  13. Simple ,old fashion Brunswick stew recipes :0)

    That's a big batch.

  14. What knives do you fancy?

    Traditional hammer forged Japanese knives.

  15. Where to buy boston butts

    Costco sells only deboned Boston butts. BAD

  16. Where to buy boston butts

    Find a Quality Foods.

  17. Smoking fish

    All smoked fish taste good.

  18. Smoking fish

    Low heat, high smoke.

  19. Smoking fish

    Smoked brim

  20. Smoking fish

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