russ olin
TVWBB Platinum Member
This guy came for some lunch the other day, he was hungry. Look closely he has some prairie dog in his beak.
![](http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1371_zps01c400f7.jpg)
Last week we got a whole pork belly for $2.79 a lb. Trimmed it up and halved it. Froze one half for later and cured the other half.
After curing for a week, seasoned it up with more brown sugar & pepper. And into the Weber. This was my first attempt at the snake method. You know what they say, it takes a snake to know a snake. I figured that I could do it. It was the size of a big fat timber rattler. Loaded it up about 3/4 the way with charcols around the kettle. Used some hickory & apple wood chunks along with some little devil pellets.![](http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1374_zps56a9fa9f.jpg)
About 4 hrs later checked and added a few more charcoals
![](http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1378_zpse1f6ac93.jpg)
Brought it in after 6 hrs on the Weber. Brought it to 145. Perfect! The smoker ran @170. Did great for the windy day that we had here.Even though I had to move the controls several times to keep it stable. On a nice day I am sure that this would not have been a problem.![](http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1380_zps6e1d7ffe.jpg)
After cooling it for a hour or so getting ready to do some slicing,![](http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1383_zps4acd04e0.jpg)
Got to try out the slicer we got for Christmas. works perfect on bacon.![](http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1384_zpsa22800c2.jpg)
Had to try some of the bacon and it was guud. All in all I like doing the snake method for doing bacon.
See Jim & Morgan I told you that it would work, LOL.
![](http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1371_zps01c400f7.jpg)
Last week we got a whole pork belly for $2.79 a lb. Trimmed it up and halved it. Froze one half for later and cured the other half.
After curing for a week, seasoned it up with more brown sugar & pepper. And into the Weber. This was my first attempt at the snake method. You know what they say, it takes a snake to know a snake. I figured that I could do it. It was the size of a big fat timber rattler. Loaded it up about 3/4 the way with charcols around the kettle. Used some hickory & apple wood chunks along with some little devil pellets.
![](http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1374_zps56a9fa9f.jpg)
About 4 hrs later checked and added a few more charcoals
![](http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1378_zpse1f6ac93.jpg)
Brought it in after 6 hrs on the Weber. Brought it to 145. Perfect! The smoker ran @170. Did great for the windy day that we had here.Even though I had to move the controls several times to keep it stable. On a nice day I am sure that this would not have been a problem.
![](http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1380_zps6e1d7ffe.jpg)
After cooling it for a hour or so getting ready to do some slicing,
![](http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1383_zps4acd04e0.jpg)
Got to try out the slicer we got for Christmas. works perfect on bacon.
![](http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1384_zpsa22800c2.jpg)
Had to try some of the bacon and it was guud. All in all I like doing the snake method for doing bacon.
See Jim & Morgan I told you that it would work, LOL.