MattyBrass
New member
Hey,
I just acquired an 18.5 and i have 10~ lbs of pork belly I started curing which I plan to hot smoke over Memorial Day Weekend. I plan on using the minion method with apple wood chunks or a mix of apple and pecan and im hoping to settle the temp around 225. Any advice on cook time/amount of coals etc?
Link incase photos dont embed. https://photos.google.com/share/AF1QipOEfiiWV_kmNfB5u8c294CJms90hEffjtiNnpTTQsTi5cu_ngwQaRsXLa7XgLW6Ow?key=elFyZnBiOXM3TzBiV3N4RU1ieTR3OW96c1U4ZzlB
I just acquired an 18.5 and i have 10~ lbs of pork belly I started curing which I plan to hot smoke over Memorial Day Weekend. I plan on using the minion method with apple wood chunks or a mix of apple and pecan and im hoping to settle the temp around 225. Any advice on cook time/amount of coals etc?
Link incase photos dont embed. https://photos.google.com/share/AF1QipOEfiiWV_kmNfB5u8c294CJms90hEffjtiNnpTTQsTi5cu_ngwQaRsXLa7XgLW6Ow?key=elFyZnBiOXM3TzBiV3N4RU1ieTR3OW96c1U4ZzlB