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I'm looking to smoke some sausage and a small piece of pork belly tomorrow and since I have never done either before, was wondering if anyone has some tips and also timings and temps. I've done lots of ribs, butts and the occasional salmon on our Lg BGE, but never these 2 things.
What I have is 6 beautiful italian sausages (raw, not pre-smoked or anything) and a 1.5 pound slab of pork belly. The sausages total about 2 lbs worth.
What's the best way to smoke 'em (I'd assume low and slow) and how long for. For the pork belly, I was goping to give it a rub and then put it on with the sausage.
Thanks in advance