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Hi all, So this weeknd I am smoking some wings, meatballs, belly pork slices (a bit like boneless ribs) ABT's and some chipolata sausages. I only have a little cheap water smoker (but I am new so it is fine for me to be learning with) so think I need to do two cooks, as only have 2 grates in...

Depending on the timing, I intend to eat straight if he smoker, or keep them warm whilst I cook off some other things.

I'm using a rub, and then was going to sauce them at the very end in my bbq sauce. I hadn't thought of brining them. The slices we get here in the UK are about an inch thick, like a rib but without the bone.

Hi all, I'm new to the site but have found it really useful so far, lots of hints and tips on here to help me make some great bbq. I'm in the UK, and am new to smoking food so have a simple bullet style water smoker. I've made a few miss to it to help get and maintain the right temp, I'm still...

I'm using a bullet style water smoker by the way, very new to smoking but loving it so far!

Hi all, I am new to the site and trying to get some help on smoking some pork belly slices. I have got some thick slices of pork belly, about 1 inch thick. How long would I need to smoke these for at 225?