Heard about the board from kidcurry. It looks delicious.
THough not living in AZ, I'm there in spirit, and one day , before I'm too old and feeble, will live in Peeples Valley.
AS for this state, it makes me sick sometimes, to hear the crap that spews out of Sacramento. I'm very conservative. Oh, by the way, Cali runs out of money tomorrow. Talk is that tax refunds will be IOU's
So much for the terminator- what a joke he turned out to be. He's worse than Davis.( enuf politics)
Been smoking a few bacon explosions recently ,w/ some mesquite charcoal and a small Weber grill.. Though technically not a smoker, it works well enough if the charcoal is positioned around the sides, drip pan in center. I find i can moderate the heat anywhere from 200- 300F by adjusting the topvent, and just starting a couple of chunks.
Sorry no picks of the explosion( you know what it looks like anyway) I've tried a few variations on the recipe: used a 7 x 7 bacon weave, added bell pepper and onions into the sausage, substituted burger for the sausage, added lots of paprika, chopped jalapenos, serano ppeppers... It's all good.
I foundthat higher temps- 250ish work better at rendering more of the fat out of the bacon wrap. About 4 hours works good for a 3" diameter "fatty" at those temps.
With a burger variation, bell pepper , and onions, it tastes like a spicy smoked meatloaf(Smiley's licking his lips here).
If you get up the gumption, please buy ingredients for two or more( you're already making a mess out of the kitchen). It'll save onthe prep/ cleanup( for a second go round), all you will have to do is pull it out of the freezer for an overnight defrost on the counter.
Happy smoking.