- Mar 28, 2020
- 16
- 9
New member and new to cold smoking. I'm looking to cold smoke cured pork bellies. I don't have a smokehouse yet, but am wondering if I can use an A-MAZE-N smoker on the bottom (coal) rack of a Weber Kettle and have the belly on the top rack. I'm in MN and it's still cold here, so my goal is to keep the heat under 50 degrees F. Any thoughts on this setup? Thanks in advance!