Recent content by ATTAC64D

Hello all! Have a question for the bacon lovers out there. I recently started buying fresh pork belly and making bacon. I simply rub with my brisket rub of coarse salt and pepper and smoke at 205 for two hours using a couple ounces of hickory and slice up for the frying pan.Am I doing something...

Hello from wonderful and cold Ft Drum,NY. Just ordered the #2 tonight and can't wait to get it! I have been using my Weber Smoky Mountain for the last 4 years and have decided to convert to electric for year round smoking. It's cold up here and don't feel like tending to a fire anymore. Great...