Quote Originally Posted by AB View Post
I'm doing pork in the kitchen right now

I use tea towel or paper towel and dabb the fat to dry it out then salt it all first.
Yep I did all that as I normally do but it just would not crackle in the Weber. My theory is that the pork is low so the skin is not close to the lid which is hot... Maybe if I raise the trivet so the pork is closer to the lid it will work better?