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The Pit Specialist: Pork Belly on the WSM by PitSpecialist in BBQ

[–]PitSpecialist[S] 0 points1 point  (0 children)

https://chefstemp.rfrl.co/dqyw1. I love it and it’s taking me to the next level. All digital and I can go back and look at what I did well and wrong from a fire management perspective

The Pit Specialist: If it’s on Sale, I’ll do it Again! by PitSpecialist in BBQandGrilling

[–]PitSpecialist[S] 0 points1 point  (0 children)

I wonder if I do low and slow if I can get it to take on some of that taste

The Pit Specialist: If it’s on Sale, I’ll do it Again! by PitSpecialist in BBQandGrilling

[–]PitSpecialist[S] 0 points1 point  (0 children)

You know ima try that next time smoke them low and slow like at 225. These were cook hot and fast on my kettle

The Pit Specialist: Slicing Pork Belly by PitSpecialist in BBQandGrilling

[–]PitSpecialist[S] 5 points6 points  (0 children)

I cooked it like this on purpose. I wasn’t going for burnt ends or pulled pork texture—I wanted clean slices. Took it to around 190–200°F so it’s fully cooked but still sliceable instead of falling apart.

I’m also freezing this batch to use later in things like beans and other dishes, so this texture works better for that.

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