Greeting from the Baconator

[Baconator]

Just joined the Pitmaster Club, but have been smoking pork shoulders for about 15 years. My favorite is a wet cured bacon slab which is cold & hot smoked over apple wood. I am in the Sparks Nevada area.

[Jerod Broussard]

Hey man, thanks for supporting the site.

I've been eyeing pork bellies for months to make some bacon. One day I will fire up the gas offset with apple chunks.

[Jon Solberg]

Yo Bacon, what up? Nice to meet ya.

[Strat50]

Welcome and good tidings from Houston,Alaska. There are a lot of good folks here with so many different bbq perspectives, that you'll never be able to do it all. A "delicious" challenge...lol

[HC in SC]

Can't go wrong with pork! Welcome from the SC Lowcountry!

[smarkley]

Welcome Bacon... nice to meet you. Looking forward to your cooks

[Baconator]

Last October I suffered a hunting accident and been down for 2 months now. (No, I didn't get shot. I put a 2 1/4" tree branch through my thigh) before the injury, I started curing the bacon with a wet cure. I gave folks at work who will not buy store bought bacon. After the first if the year, I will be back in the pit, smoking away to bacon heaven.

[Jerod Broussard]

Ouch. I fell with a tree in Nebraska in 2004. Fractured the lateral side of my left scapula, hyper-extended my right leg. Nothing serious.

Hope you get going soon.

[DWCowles]

Welcome aboard Bacon

[Huskee]

Welcome aboard Baconator! Sorry to hear about your injury. Have you had a chance to check out Meathead's bacon recipe yet? What gear are you using for your butts & bellies?

Since this is your first post, please check out our homework assignment post for new members, it contains lots of how-tos and please-dos!

Hope to hear & see more from you.