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10its this one. so try to learn something about somebody on poast/fedi today. try to make a friend. do it for my tshirt
if you guys are nervous ask me a question, i will answer as honestly as i can without doxing or whatever
What kind of smoker do you use?
pitboss austin xl, trying to find somebody to powder coat the austin xl to read autism xl
ah man. I have to get one of the electronic control ones. I have a hand me down Weber Smokey and you are running back and forth all day fiddling with vents.
this is electric, i can control the feed and it's got probes so i can set and forget it too is great
any tips for a pork belly?
salt brine and use probes set and forget it
thanks!
actually the AI is instructions is how I would do it, dry brine dont wet and I would set it for 250 you will get a much better bark
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8I’m talking belly (bacon in US) not shoulder
do the dry brine but smoke at 215-225 and adjust time for weight, i would halve it if it's thin rather than thick pork belly cut
Yes perhaps you could do it at 230 instead since 23 is my favorite number. Thank you friend.
Yes, I feel if you donate 230 to poast that I will be able to do it at 23 and also put an 8k camera in front of it so you can watch the entire process
Yes perhaps I will donate again soon, but right now I am dealing with some eye troubles which perhaps are expensive at the doctors, so I'll wait until after this. Thank you friend.
Perhaps you could also ask the doctor to fund Poast as we may consider looking into occular surgeries in the future. Thank you friend
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