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- Users: Wine Country John
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1st time smoking a pork belly
My first time smoking a pork belly. Came out pretty nice. A perfect cook- averaged 250-260 degrees for a solid 7.5 hours over Applewood & lump charcoal. Stalled at 155° for a few hours. I opted for a foil boat over a full wrap to preserve any bark i was building. The boat helped kick it into...- Wine Country John
- Thread
- Replies: 5
- Forum: Pork
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Smoked Bone-In Leg of Lamb (Whole)
I had an itch last week after setting up my garden to smoke a leg of lamb. This past Saturday I finally got around to it. First time I ever smoked lamb - let alone a whole leg. I just did a simple salt, pepper, and garlic powder rub on the leg. I went through my wood options and saw I had some...- Wine Country John
- Thread
- Replies: 15
- Forum: Lamb
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Greetings from Napa
Hello everyone, I'm John from Napa, California. I'm a winemaker / former cook. I've actually cooked at a smokehouse once upon a time some 15 years ago. I just recently splurged on a Kamado Joe this past spring and I've spent my summer so far youtubing videos on how to dial in cooking...- Wine Country John
- Thread
- Replies: 12
- Forum: Roll Call
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