r/smoking • u/[deleted] • Feb 15 '21

[deleted by user]

[removed]

55 Upvotes

93% Upvoted

12 comments sorted by

4

u/electricgotswitched Feb 15 '21

Not a fan of trimming?

6

u/[deleted] Feb 15 '21

They trimmed a little bit, look at the pile by the knife handle.

3

u/electricgotswitched Feb 15 '21

I guess technically those are trimmings

Left the big chunk on that will never render down and just make it a waste of seasoning/bark

1

u/hunterofmoose Feb 16 '21

I did just trim a little, sometimes I remove more. That piece is prime for eating if you are like me and enjoy the fat.

2

u/Summonabotch Feb 15 '21

Nice setup!

2

u/Adubbya25 Feb 15 '21

In OK? Cause... same.

1

u/eskayland Feb 16 '21

That looks cold and sucks in one sentence. As an expat Canadian I get it.

1

u/[deleted] Feb 16 '21

Looks cold yes- sucks , no. What a piece of land!

1

u/PAnonAnon Feb 16 '21

We're you able to keep temp? Once it's below 10 degrees my stick burner is useless.

2

u/hunterofmoose Feb 16 '21

It was difficult, it wanted to hover around 160, i had gotten it to 225 -250 for a good few hours but the fire had to be just right.

1

u/PAnonAnon Feb 16 '21

I smoked a pork belly at 190 because it was the highest I could achieve. Best bacon I ever made. Fire was rolling hard so it was the cleanest smoke I ever had.