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A while back I had a fantastic smoked pork belly at Emeril's restaurant NOLA and I am hoping to replicate it this weekend. Any advice on temperature, skin on or off, or type of wood?
XL, Lg, MM, Performer, Q
I am trying APL's recipe http://www.adamperrylang.com/recipes/crisp-and-unctious-pork-belly
It just went on the egg an hour ago. Its in a tightly foil wrapped pan so I doubt if it will collect the smoke favor I was hoping for but we'll see.