If your still looking, do some research on this one. I bought one 4 years ago. I have had to replace the temp probe twice (owner covered it both times) and the igniter once (at my cost), however, the new ones come with a ceramic igniter.
I gave the pork belly a good cold rinse when I got home last night, It did seem to take away some/most of the odd smell. I then place it back in the vac sealer bag and placed it back in the refrigerator without being sealed. I will check it again after the weekend and decide if I want...
I did try putting clothes pins at the bottom of the grill lid last night. This left about a 1/2 inch opening on the bottom down to about a 1/4" at the top . I may try to modify it a bit more before I throw the belly back on for another cold smoke.
I have my second Pork Belly that I am cold smoking in my Blazn Grill Works Grid Iron pellet grill when using the amps tube with the grill off. When I did the first one about a year ago, and ended up with a bitter/sweet smell on the bacon and grill. Two nights ago I threw another pork belly in...
I am getting a sweet/bitter smell when I pulled the belly of my pellet grill last night. I was using my AMPS and did not have the pellet grill turned on.
Is this a smoke flow issue? I had the same issue the last time I cold smoked my bacon. I never get this smell/flavor when the grill is on??
I have a 9lb pork belly that has cured for three weeks and is now soaking in water for an hour.
Is there a preference of hot vs. cold smoking for bacon? I did one other pork belly that I made into bacon. I cold smoked that one for 15 hours cold smoking it 3-4 times in increments of 3-4...
In the past when I have smoked chuck for pulling, I have always bought the regular chuck roasts. The store I buy them at also advertises Chuck "arm roasts" that are usually $1 lb cheaper and look much leaner. I have avoided them thinking they may be too lean.
Has anyone smoked both and if...
Is two weeks to long to cure a pork belly between 1.5 and 2" thick? I put a dry cure run on it about 9 days ago. As I was getting ready to head out of town for the weekend, I realized I still had the pork belly curing in a vac sealed bag.
Will an additional 3-4 days cause an issue?
We will be in Tucson Arizona for a week in mid March. we are looking for a caterer to make our group of around 100 some good BBQ. Does anyone have any suggestion. The past couple of years, the parent organizer went through "Dickies BBQ". It was Okay at best
Thanks in Advance
I was going to use Pop's wet brine the brine . a pork belly for bacon. Any concerns in using a disposable aluminum foil pan?
Is there a concern if I cannot get the whole gallon of brine into the pan? The pork belly is 8.9 lbs
For those of you who have done both, Do you notice any flavor difference? I can get a bone in for $2 lb less. Im guessing the cost would even out, or avg. more for the bone in after you figure the bone loss, but I'm curious if the bone in has any more flavor?