Hope everyone enjoyed Mother's Day - we did with a large cook. First time for making pork belly. Got an 8 lb slab from our local Costco - saved some for curing bacon (first attempt) and smoked about 5 lbs. Added some tri-tip and chicken to round out the meal. The pork belly was a bit dry as I took it to 190F IT - don't know if that is correct but seemed to be based on other Internet sites.
The chicken and tri-tip were good but honestly, I've had better results on my PK Grill. I really want to like the PBC but with the so-so results and all the extra effort needed to adjust the temps (plugging rebar holes with foil) I am not just feeling it. I am considering perhaps selling or donating my PBC and moving on from there. Sorry for being a downer but when I do a cook it has to be enjoyable and with the results I am getting it's just not happening
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