British BBQ Society Forums

Now pork belly isnt something i had cooked before so and i knew it was a fatty cut of meat and would require low and slow for it to be considered edible.

Actually that's not true, we love our pork in this house and belly pork is one of our favourites, it's at its very best low and slow wherever ...

Cheers Guys.

Had a few people over Saturday to celebrate our silver wedding anniversary and daughters 18th and 21st/graduation, so put the smoker to good use:

01:17 The prep 3 trays and some rub (Sugar, salt, Herbs & spices).
http://i1381.photobucket.com/albums/ah225/mogwyth/P1030793MediumCustom_zpsf62a7bd2 ...

JamsCowbell wrote:I like the shack, I assume you're running at around 120C? How does the wood hold up at those temperatures?

Thanks.

Yep 120ish for hot smoking, wood/ply has an ignition point of 220-260 so plenty of margin and should be fine. Certainly no sign of any smoldering so far

TakingtheBrisket wrote:Welcome fellow north waleian

Cheers, I am over near Pwllheli, whereabouts are you?

JEC wrote:Impressive build there, let's hope no one mistakes it for what I did

Thanks, warm butts amongst other things is the purpose

Name's Bill from North Wales, Theatre Systems Manager in the NHS by day, wannabe backwoods man by night :lol:

I have bbqed for years using both gas and charcoal, currently using an Outback meteor and a home made charcoal burner recently, add this bad boy to the armoury:

http://imagizer ...