SmokinSusie-Q
New member
I think I've read most of the pork belly posts but am hot smoking my first pork belly this afternoon (2 lb 7/8 oz.) and need help with the following:
How much wood? I'm thinking about 3oz. cherry or a mix of cherry and hickory.
Do I cut the wood in chunks, strips, ?
To remove or leave the rind (skin) on?
I plan to cool it after smoking and place in the frig. overnight, and then reverse sear on the grill Sat. So should I remove the belly from the smoker at 165 or less since I'll be searing it on the grill later?
Do I set my 2D for 225?
How much wood? I'm thinking about 3oz. cherry or a mix of cherry and hickory.
Do I cut the wood in chunks, strips, ?
To remove or leave the rind (skin) on?
I plan to cool it after smoking and place in the frig. overnight, and then reverse sear on the grill Sat. So should I remove the belly from the smoker at 165 or less since I'll be searing it on the grill later?
Do I set my 2D for 225?