Pork bellyShould be nice and soft/tender before cooking~3-4 lbest.
Lump charcoal (larger pieces preferred)Avoid too many fine small pieces as they clog airflow~6-8 lbest.
Fire starter (tumbleweed)~1 bundleest.
Larger firewood logs~4-6 piecesest.
Hickory wood chunkHickory pairs very well with pork~2-3 chunksest.
Steps
1
Add charcoal to the bottom of the drum smoker, choosing larger lumps and avoiding too much fine debris, which can clog airflow and make the smoke sooty.
2
Place a fire starter bundle in the center of the coals, light it, and immediately add a few larger logs so they catch fire as well.
3
Open the exhaust vents at least halfway to help the fire get going.
4
Add a chunk of hickory wood for a smoky flavor that pairs well with pork.
5
Once the fire is lit, place the cleaned cooking grate on top.
6
Adjust the bottom vents to about a 3/8-inch opening to slow the airflow, and open the top vent about halfway.
7
Place the softened pork belly in the center of the grate to smoke.
8
Close the lid and maintain the smoker temperature around 290°F, cooking for about two hours.
9
After two hours, check the pork belly — it will have released moisture and fat on top. Flip it over so the other side also gets direct grill flavor.
10
Important: never leave the lid off for more than a few minutes, or the intense heat can scorch the drum and ruin the meat.
PrimedTableBETA
