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Eddie mac

Low temp ?

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Your vent settings will seem impossibility small. 1/8 turn on the top and the smallest sliver on the bottom. Also be super fast putting the pork belly on or your coals will flair a bit with an overall net gain in temperature. Also plan on up to two hours to get it up to temp and "heat soaked" at 180*

 

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Hey Ed, Generally they recommend a higher temp for pork belly, a little browning on the flats is what I looked for and I thought it was good. If your looking for a smoke first and heat later then a cold smoke is good. I know a technique for cold smoking you could apply, if your interested. It's a little involved to write but pretty simple to employ.

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3 hours ago, Tyrus said:

 I saw your equipment and in comparison when I buy meat it's generally for 5-6-10 folks at the most. Consider me a light weight, I'm ok with that.  My norm and yours are quite different   

It’s Allbout good food family and friends also having a ball cooking 

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