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I am getting my hands on some pork bellies and could use some advice.
1) Skin on or skin off? I don't plan on making beans or using skin afterwards.
2) Cold smoke:I have an amaz-n pellet smoker to put in the egg. I'd like to try this method, but it's 90 degrees here in TN. Is it to hot out to cold smoke bacon? Do I need to have a pan w/ ice? Would you advise going with hot smoke instead until winter?
As always thanks! I'd love some step by step directions for anyone feeling generous.
Small & Large BGE