Can you get crispy skin (cracklin') on the WSM

[G Dechaine]

I want to take a crack at cooking a porchetta. The original recipe calls for using a whole pig, de-boned, and rolling it up with spices and fresh herbs. Great stuff, but for a regular family, you have to use a mocked-up version where you wrap a pork belly around a loin. Thing is, I don't know if it'll develop a crispy skin in the WSM?

Do any of you have suggestions? Can you maintain solid 350 degrees roasting temperature in the WSM?

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Dechaine:
Can you maintain solid 350 degrees roasting temperature in the WSM? </div></BLOCKQUOTE>
Yes you can maintain a constant 350º or even higher temp in the WSM.

 

[r benash]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Dechaine:
I want to take a crack at cooking a porchetta. The original recipe calls for using a whole pig, de-boned, and rolling it up with spices and fresh herbs. Great stuff, but for a regular family, you have to use a mocked-up version where you wrap a pork belly around a loin. Thing is, I don't know if it'll develop a crispy skin in the WSM?

Do any of you have suggestions? Can you maintain solid 350 degrees roasting temperature in the WSM? </div></BLOCKQUOTE>

I love porchetta! Who doesn't though. Yes, I've done 350 steady many times on the WSM. Usually for turkey.