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Well... tried the swineapple today. It looked fantastic but tasted... fine. It was not what I expected. The bacon seemed to serve no purpose other then looking good being able to say it was wrapped...

Just wondering if anyone has done a swineapple and if so if they have any tips they would be willing to pass on. I was thinking of trying one this weekend for a Sunday dinner.

The Temp is really up to you. That range is valid it depends on how long you want it to take. I smoke my briskets at 200 and plan on 1 hour per pound + 2 hours on top of that. I know I found that...

I did this several times last winter. I purchased several different kinds of Jerky seasoning (Nesco or Cabelas), mixed each up with the proper about of hamburger and used one of those... can't...

I have some friends who also like their rib meat to practically fall off the bone. I've found what works for me is to cook longer at at lower temp. Usually somewhere between 180-190. Sometimes going...

aww... nobody else seeing anything like this? Guess my next step is to test the internal temp of the unit to see if it is even getting to 225. Maybe something is faulty.

Is there a minimum outside operating temperature?

I cured my 1400 yesterday and then smoked half a rack of ribs today just to try it. I put it on a rack (not a rib hook), and set it for 225 and...