Andy Kaminski
TVWBB All-Star
I am smoking a pork belly for bacon in the next day or two.
There are 2 pieces just over 5 lbs each.
I‘ve done a similar cook about a year ago and really crowded my grate.
I was thinking about just 2 separate cooks but I‘d rather not be stuck here for that long.
So I’m kinda thinking maybe do a snake on the far side of my slow and sear with water in the trough.
I figure the cook might take 3 or so hours.
Do ya think a snake in there will last long enough?
That might give me enough room to not over crowd my grate.
Another idea is seeing if some of them stainless rib stacker racks that I’ve never used would allow me to cook them vertical or at a 45 degree or so angle.
I‘m thinking this might mimic them on a hanger rig.
What would you do?
There are 2 pieces just over 5 lbs each.
I‘ve done a similar cook about a year ago and really crowded my grate.
I was thinking about just 2 separate cooks but I‘d rather not be stuck here for that long.
So I’m kinda thinking maybe do a snake on the far side of my slow and sear with water in the trough.
I figure the cook might take 3 or so hours.
Do ya think a snake in there will last long enough?
That might give me enough room to not over crowd my grate.
Another idea is seeing if some of them stainless rib stacker racks that I’ve never used would allow me to cook them vertical or at a 45 degree or so angle.
I‘m thinking this might mimic them on a hanger rig.
What would you do?