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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-20-2015, 05:48 AM   #1
captjoe06
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Join Date: 06-03-15
Location: Gloucester, MA
Default How would you smoke this 1 Lb Pork Belly?

What temps, kettle set-up?
I was thinking snake method but looking for temp advice, and how to know when it's done.
Thanks in advance for any knowledge you can impart.


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Old 11-20-2015, 07:01 AM   #2
stijntje113
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Join Date: 08-04-15
Location: Netherlands
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what do you want to make from it? I would make the skin side crispy.
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Old 11-20-2015, 07:17 AM   #3
captjoe06
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Quote:
Originally Posted by stijntje113 View Post
what do you want to make from it? I would make the skin side crispy.
I dunno, I wanna eat it.

I saw it at the grocery store and for $3.94, figured it could make something yummy.
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Old 11-20-2015, 08:58 AM   #4
CakeM1x
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anywhere between 225-325 works for me. Go til probe tender.
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Old 11-20-2015, 12:54 PM   #5
txags2011
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Quote:
Originally Posted by CakeM1x View Post
anywhere between 225-325 works for me. Go til probe tender.
then cube/shred/slice for tacos. yum
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