Food Smokers and Smoking Tips/Tricks/Techniques

Not yet, but you can find some here.

http://www.smoked-meat.com/forum/index.php

I can't find the awesome one that I read/have. Never done it, but a hot cook smoke. Looks amazing!

 

I have. I have tried different methods, and actually prefer to just grill the pork belly to get a nice crispy skin, or do a combination of smoking and then a finish on the grill. Even just in the smoker I turn the heat up higher than the usual 225 or so. I don't think I have ever done it the same way twice, so I can't give any specific advice. All I can say is that it is one of my favorites and it should be good no matter how you do it. Hard to mess it up, almost like pork butt.

 

Found it!

http://www.bbq-brethren.com/forum/showpost.php?p=3419098&postcount=7

 

I guess I shouldn't knock it till I try it, but if you're cooking a belly until it renders out it would produce a copious amount of fat and not a lot of meat. I don't understand why you'd treat the belly cut that way.

 

You don't render all the fat. Fat is food from the gods. Make ramen, put two slices in the ramen. Cut up and add to tomatoes as you make spaghetti sauce. Or just make a hot pig sammich.

 

Thanks y'all!

 

I need to get back into this....

 

The way got started was to do a pork shoulder, over and over every weekend pretty much all summer long about 10 years ago. Gave what my family would not eat away to coworkers by just putting it out in the break room at work. I did not eat pork shoulder for a couple years after that got pretty tired of it. I still do not really care for it unless fresh and hot off the smoker.

Pork shoulder is great to practice with because it is so cheap, sometimes less than a dollar a pound.

 

I used to smoke Mullet back in the day when I would go out into Sarasota Bay back the late 80's early 90's and catch coolers full....

 

Well, here goes nothing! Smoking and gonna make a banh mi style samich!

The other half of the belly is being saved for...??

 

Anyone smoke duck? My GF hunts duck and has 1/2 dozen or so breasts and other pieces in the freezer. She asked if I would smoke some. I don't particularly like duck so I have no idea experience cooking it. Can you/should you smoke duck?

 

I'd think smoked duck would be good if smoked hot, to very rare, then eaten cold on sandwiches. But I've never tried it. I sear duck hot and eat it very rare like a steak.

 

Threw some SPAM on as well! Why not?

 

I haven't but it's been done here, all you need to do is ask.

http://www.smoked-meat.com/forum/index.php

 

Never done it but ya u definitely should hot smoke @ like 350 to rare as said above. Assuming it was skinned I would wrap in bacon first. I'm thinkin like a orange teriyaki kinda sauce served sliced in lettuce wraps or spring rolls

 

Why posts delete?

 

Kewl maybe u could reinstate relevant duck smoking advice and I promise to leave it there?

With all due respect of course

 

Big brother.

 

Thanks for your advice on cooking the duck. I thought your jab was funny and jabbed back. Apparently not copacetic.