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  • jeevmon said: So, direct or indirect? Sieve used indirect but also had it going for a really long time. Is there a recommendation? I've got about a 2.5 lb. belly curing that should be ready to smoke on Sunday. Indirect.  You want to …
  • Not sure.  I doubt it will have the full smokiness in the flavor.  It might be a little crispy on the outside and a little moister on the inside than ideal.  Likely edible though.  Let us know.
  • I know. That's why I was worried about the microbes.
  • I picked a copy up also. Looking forward to diving in.
  • Meat source: butchered red wattle hog * Started with a trimmed and squared pork belly weighing approximately 3.5 lbs. * Coated it with cure, placed in a sealed p…
  • Thanks for the advice. Plan on trying it this weekend. Ribmaster: thanks for turning me onto that website.   FYI all: Here's a recipe from that site which is similar to what retired railroader posted…
  • Keep your air holes clear.[p]Used lump can work fine, but because it is smaller and grittier than new lump, it tends to clog the air holes. Reduced air flow sets a ceiling on how hot you can go. Try putting a bed of new lump in the bottom covered …
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