So, I have been reading over the bacon posts and two weeks ago put 6lbs of pork belly into the Pop's brine per this forum.
Tomorrow I have to do the smoking and I'm worried about doing a good job. My smoker is an ancient Brinkmann that has a variable element installed to allow temp control. I've got a nice big thermometer mid-way up the body and two racks above a chip pan, and if needed a water bowl. I've been reading cold/hot smoke, times, pellicule formation and starting to worry a bit. My plan is to get temps up into the 140 smoke range and hope for the best. Any last minute advice for an absolute novice?
Tomorrow I have to do the smoking and I'm worried about doing a good job. My smoker is an ancient Brinkmann that has a variable element installed to allow temp control. I've got a nice big thermometer mid-way up the body and two racks above a chip pan, and if needed a water bowl. I've been reading cold/hot smoke, times, pellicule formation and starting to worry a bit. My plan is to get temps up into the 140 smoke range and hope for the best. Any last minute advice for an absolute novice?