We picked up some pork belly from Whole Foods and loaded up the PBC. I smoked it with some apple and hickory chunks, but after reading some of the comments on other PBC threads, I'm wondering if I should switch to using chips and a firebox to get better (bluer?) smoke...
The bacon took about 90 minutes and we pulled it at 150 degrees. We saved some for ourselves (particularly the odd bits because they go so well in beans and burgers), sliced up the rest and let the neighbors know. We "sold out" by mid-afternoon...
