Food Smokers and Smoking Tips/Tricks/Techniques

What made it inedible? Bacon usually goes with just about anything.

 

The Bacon flavor is so strong, it overwhelms almost everything. You cannot taste any of the other ingredients, the whole dish smells like bacon.

 

Yes please.

https://www.smoking-meat.com/januar...s?awt_a=2AWb&awt_l=MaBsH&awt_m=Ja6EXLSzi99lWb

 

I have the rub recipe.

 

As do I. I’d use pitfaced.

 

I mean, bacon.

 

Wait there is bacon seasoning I can put on my bacon?!

 

Yes, my good sir, it is called more bacon. You may even top it with more bacon, thus creating a bacon sandwich.

 

I’m only about 2000 miles away.
Who’s getting this

 

$100?

 

7.5 hours in on a Boston Butt, IT at 165F. Just replaced the charcoal snake. Realized the picture isn’t great but ef it, I’m already back in my warm bed. Too cold out for a redo:

 

Off at 10, one hour rest pulled in time for the game:

 

......and still First Down.

 

Mmmmm venison sausage.

 

Smoked some short ribs for a bit, then into a pan with goodness to braise. Pretty damn tasty! Got late, no time for pics. This was as it was foiled up to get tender!

 

Just pulled it off the grill for a rest.

 

Have any of you guys converted a weber gasser from natural gas to propane or the other way around? I've got a line on my dream gas grill - a Summit S-660 but the only problem is it is plumbed for NG and I need propane. I've been told that Weber doesn't sell a conversion kit.

 

https://www.ebay.com/itm/WEBER-SUMM...CONVERSION-COMPLETE-ORIFICE-KIT-/174018321575

 

https://www.grillparts.com/weber/summit_s-670.asp?product_id=67554
Or take an orifice or a burner to a HVAC shop or a propane supplier. If they don't have the proper size orifice they can order them.

 

If you can’t find it on line, try your local propane supplier. Some carry a full line of parts to make the change. Otherwise I believe there’s therapy available in some regions.