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@Winnie Chef mate, tis 6:30pm Tucker Time Skinless Smoked Apple Pork Belly pictures pretty please good man :-) !!

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Originally Posted by MB

@Winnie Chef mate, tis 6:30pm Tucker Time Skinless Smoked Apple Pork Belly pictures pretty please good man :-) !!

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So full of hope mate, little bit disappointing in the end. The meat wasn't very tender and the flavour in the rub was not very well suited for pork. I got the recipe from an American BBQ website and it was listed for pork.
Anyway, the apple sauce really got into the meat though and so did the smoke. Pretty nice in the end but wouldn't go to the effort with that recipe next time.
I think it's time to leave pork belly alone for a little while!

http://www.nissanpatrol.com.au/forum...017/07/175.jpg

http://www.nissanpatrol.com.au/forum...017/07/176.jpg

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Aaargh, too self critical mate! Looks really friggin awesome:-)
Wasn't one of them bread only feed pigs was it mate, reputable butcher?

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Originally Posted by MB

Aaargh, too self critical mate! Looks really friggin awesome:-)
Wasn't one of them bread only feed pigs was it mate, reputable butcher?

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Woollies meat unfortunately =(
Our local pork abattoirs burned down a few weeks ago and my butcher is struggling to source any pork.

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Fair call mate! Your new big backyard is perfect I reckon for some outa da window veggie scrap munching suckling oinkers :-) Check out some of AVO's pics, they don't grow too big ;-)

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Originally Posted by Winnie

Hmm, I've only got 1 bag of beads left so might try charcoal next time.
I'm trying to use less beads to keep the heat down. Maybe there weren't enough to keep the heat up and that's why they died out.

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Winnie if the beads 'died' then I think it's more like crappy heat beads. They should burn to the core, perhaps a bit too much moisture got into them or poor manufacturing practice. Heat beads are'supposed' to be formed using high pressure and minimum moisture, but if the beads have a high percentage of poor quality brown coal that is wet, you probably won't win. I tend to use the 'heat bead' brand and find them larger and harder on the surface. The other brands are smaller and crumble more readily. I think your cooking style is fine, just maybe got caught with the bead quality, and as @sir roofs suggests, moist air isn't going to help either.

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Originally Posted by MB

Been thinking about getting one of these or making similar for home use only maybe Phil mate!
https://www.bunnings.com.au/heat-bea...imney_p3170712
China a while back was street feasting on I hope awesome 'chicken skewers' over open charcoal/beads. They had a 'chimney' system self feeding/rolling into steel guttering to keep their temps optimum :-)

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Have seen these also, and they would no doubt get you started quicker I reckon.

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Originally Posted by MB

Aaargh, too self critical mate! Looks really friggin awesome:-)
Wasn't one of them bread only feed pigs was it mate, reputable butcher?

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Agree with MB, too self critical. Looks good from here Winnie.

ET was right again I says! Getta room the lotta us :-) !

This is a lot more interesting than contemplating the migratory path of jellyfish in the Atlantic Ocean, so I vote we keep going!