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There's a dirty joke in there somewhere I just know it. As far as the slicer... not sure how much I would actually use it to justify spending top dollar. At the same token, I've always been a believer of, "You get what you pay for" kind of guy. For some reason, my wife doesn't share my views on...

Got my cedar planks in yesterday, so had to try them out today. First time doing cod loin... came out amazing!!! Soaked the planks for about 3 hours, olive oiled them, tossed them on the planks, olive oiled the fish, salt & pepper grind. Old bay seasoning, fresh lemon slices & a bit of fresh...

I personally wouldn't go anything over 48 hours. You might get it over salty if longer then that. But that's just my opinion.

Sweet, thanks for sharing your weapons of meat destruction. Anyone have any preferences on meat slicers?

Just because curiosity has got the best of me, and I'm always up for learning new things to do with my new found love for grilling & cooking. What are the tools you use? What brand/type of knives do you use? I'm looking for any and everything you're all willing to share, pics, links, bank...

Bacon is done!! Came out delicious. It smoked for about 4 hours. Was longer then I was expecting, but I wasn't rushing it. I let it rest for about 1/2 hour, then put it in the fridge overnight. Here's the results. Fresh off the smoker resting period. Here's the peach... Here's the...

Soooo, it's been curing since last Tuesday. Here's where I'm at so far as of today. It will be done today. Pulled them out of the bags yesterday and rinsed them off a few times. Gave them a good 2 hour soak changing the water after the first hour. Got them set up on a rack and tossed them back...

Haven't gone through a winter yet with mine. But it's in my garage when I don't use it.

Welcome to the group! Even though you don't see a lot of smoke bellowing out of it, trust me, it's still smoking. A good clean smoke doesn't need to be noticeable as far as a visual.