I've never done it other than after cured for making bacon. I received a nice cut of belly from the pig I shared and am thinking of doing something with it in the BGE. I've previously braised then broiled/cast iron seared one, but haven't yet smoked one. Any sugestions? Any tiime/temp reccomendations? Anything I should be careful of or do regardless of approach?
TIA.
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Other than smoking after curing, I've only smoked a pork belly one time, and that was to make pork belly burnt ends. Malcom Reed is my go to when I need info on smoking. The link below is to a pork belly smoke he did some time ago. I have not made the dish in the link, but it should be useful information if nothing else.
Try this: https://www.youtube.com/watch?...AzNuwPFnw&t=0s
You'll have to rewind to the beginning. I'm not sure why it starts near the end.
^ your link says to start 680 seconds into the video.
I did mine at 200 and wrapped it in parchment paper only after about 1 1/2hr. I wanted the fat to collect and sort of confit everything. I let it go another few hours and let it cool, cut into squares and crisped up in the broiler and also tried a pan. If I had a really thick pork belly I'd try either doing the entire smoke unwrapped or cook it longer before wrapping, but it turned out really good.
I like the confit in parchment idea.
Is there any stall issues or is cooking fairly linear time v temp?
I wish I had more experience to provide more info but that was my first belly. Next one, I plan do the same amount of smoke. It's so flavorful to begin with and I was happy with the amount of smoke and seasoning , but I will keep it wrapped on low heat for at least another 1-2 hours. It wasn't a big thick hunk of meat like brisket or pork butt so I'd say there were no issues with stalling. I chose about a 2lb piece that had a consistent thickness throughout. Opening that wrap and cutting portions after cooled down was pretty awesome. It was like slicing through butter.
