BruceB
is one Smokin' Farker
It's BACON DAY......finally!
I set up the WSM with two charcoal baskets and filled the center trough with Chef Select briquettes. I left an empty spot at the end for about 8-10 lit coals. Using apple wood and 1 cherry chunk (mostly for color)
Put the belly on at 10am, WSM hanging right at 174℉. Going to take it to an internal temp of 147℉.
More updates and pics as they become available or as the news warrants.
I set up the WSM with two charcoal baskets and filled the center trough with Chef Select briquettes. I left an empty spot at the end for about 8-10 lit coals. Using apple wood and 1 cherry chunk (mostly for color)
Put the belly on at 10am, WSM hanging right at 174℉. Going to take it to an internal temp of 147℉.
More updates and pics as they become available or as the news warrants.