Has anyone tried smoking a pork belly with the skin still on it? I have a few oven roasting recipes where the belly is left with the skin still on but how would it do in the smoker? What would I need to think differently about or do differently?
Some do smoke with the skin on.Has anyone tried smoking a pork belly with the skin still on it? I have a few oven roasting recipes where the belly is left with the skin still on but how would it do in the smoker? What would I need to think differently about or do differently?
What are you trying to make? How hot can you get your smoker to the same temp you do in the oven?Has anyone tried smoking a pork belly with the skin still on it? I have a few oven roasting recipes where the belly is left with the skin still on but how would it do in the smoker? What would I need to think differently about or do differently?
If you don't cure it like we do for Bacon, you shouldn't be using a low temp.The intent is not to turn it into bacon but to cook it similarly to a roast. I guess what I'm trying to find out is if the skin is ruined by the smoker being at a lower temp than tastily crisped up like in the oven.