Hello Daniel. I got a bullet smoker as a quite unexpected Xmas present. Finally unpacked it and found your video by chance. Followed your recipe to the letter and it turned out absolutely fantastic....blew my doubting friends out of the water Thanks again for posting such an easy and tasty recipe
Yum! Thanks heaps for the info in your video, partner and I got a smoker for Christmas and yet to use it.... planning on doing pork belly in it this week!!
buy a skin tenderiser (basically a tool with heaps of needles that pokes the skin) and perforate the skin before you oil and salt it. I also leave the pork belly dried off uncovered in the fridge for 24 hours to really dry it out. It helps a lot. Otherwise exactly as I do, looks great mate.
Hey this was a brilliant video, i use the same smoker and followed your instructions to the letter, the pork belly & crackling turned out perfect (just eaten it) ! Thanks for the video, I've subscribed to your channel and will watch with interest.
@@nqbbqandbrewing5964 Just one question, how do you keep the fat cap from sticking to the grill in the first 4 or 5 hours? I would have assumed the oil on the fat cap would have kept it from sticking but it isn't the case.
@@toddclapson3945I have oiled up the grill and it helps a little. Usually I just use the spatula to help get it off. Unfortunately it just happens but I deal with it.
Love the video. When i cook pork i cook the crackel seprate. So i can focus on the meat and get that right. And the crackle you just slam in the ovan for an hr or so. Peice of meat like that should be done in 4 hrs tops. Cook it at 130c the whole time. Stick it in a foil tray after 1 hr of smoke. Bit of apple juice. Foil over the top then u can cook it hard and fast without drying out the meat. Id want 2 full size briskets cooked in that time. Excellant video all the same
Not a problem with smoke staining the cover. You will get a build up of soot under the lid of the smoker but the smoke dissipates fairly quickly once it leaves the vents.
I cook it for 6 to 7 hours usually. I don't wrap in foil because there is more than enough fat in pork belly and it will not dry out, although you can spritz it if you wish. About 4 hours with the water bowl in and 3 with it out usually works pretty well.I always check the fat cap and probe the meat for tenderness as well.
Hello Daniel. I got a bullet smoker as a quite unexpected Xmas present. Finally unpacked it and found your video by chance.
Followed your recipe to the letter and it turned out absolutely fantastic....blew my doubting friends out of the water
Thanks again for posting such an easy and tasty recipe
Glad I could help. Thank you for the review.
Thank you for making a patient, step by step video. I started to comment, but held myself off of criticism, and I'm glad I did. Watch till the end.
it worked for me a treat
Hey great cook thanks buddy
Thanks for sharing. Just got my first smoker and this video was really helpful on how to use it
Just ordered pretty much this exact smoker pretty stoked looks nice and easy to maintain and clean aswell I think that was a big seller for me
They are a good smoker. I learnt so much on it that really helped when I brought my offset.
well done man!! you have inspired me to give this a go this weekend on my new Fornetto Razzo!
Excellent explanation on how to do it properly, well done.
Great video. Very well explained, simple. Thanks Dan!
Yum! Thanks heaps for the info in your video, partner and I got a smoker for Christmas and yet to use it.... planning on doing pork belly in it this week!!
buy a skin tenderiser (basically a tool with heaps of needles that pokes the skin) and perforate the skin before you oil and salt it.
I also leave the pork belly dried off uncovered in the fridge for 24 hours to really dry it out. It helps a lot.
Otherwise exactly as I do, looks great mate.
Awesome looks delicious
Great video. Cant wait for my smoker to arrive.
Hey this was a brilliant video, i use the same smoker and followed your instructions to the letter, the pork belly & crackling turned out perfect (just eaten it) ! Thanks for the video, I've subscribed to your channel and will watch with interest.
Thanks mate. I only put things up that I know work.
@@nqbbqandbrewing5964 Just one question, how do you keep the fat cap from sticking to the grill in the first 4 or 5 hours? I would have assumed the oil on the fat cap would have kept it from sticking but it isn't the case.
@@toddclapson3945I have oiled up the grill and it helps a little. Usually I just use the spatula to help get it off. Unfortunately it just happens but I deal with it.
Love the video. When i cook pork i cook the crackel seprate. So i can focus on the meat and get that right. And the crackle you just slam in the ovan for an hr or so. Peice of meat like that should be done in 4 hrs tops. Cook it at 130c the whole time. Stick it in a foil tray after 1 hr of smoke. Bit of apple juice. Foil over the top then u can cook it hard and fast without drying out the meat. Id want 2 full size briskets cooked in that time. Excellant video all the same
Thanks for the video. I've been interested in the Fornetto smoker but not many reviews. Please make a video reviewing it if you have a chance. Thanks.
I was only thinking of doing one the other day. I will have one done by the end of the weekend.
Nice guy
Good review thanks
Hi, Thanks for the video, will give this s try tomorrow. Can I ask, did you add any heat beads or charcoal at all in the 7 hours? Thanks
Not if I can get away with it. But if I need to maintain the temperature I will
Great post, thanks.
Any issues with smoke stain under cover? I’m thinking of purchasing my first smoker and we’re coming into winter.
Not a problem with smoke staining the cover. You will get a build up of soot under the lid of the smoker but the smoke dissipates fairly quickly once it leaves the vents.
I just brought one and like to know how to do a roast pork shoulder with crackling. Also how do you make the spritz
look good. But bit too long. A cooking man. woman love.
How many hours you cooked the pork belly at 110º? Is the water in the WP an alternative of the “foil phase”?
I cook it for 6 to 7 hours usually. I don't wrap in foil because there is more than enough fat in pork belly and it will not dry out, although you can spritz it if you wish. About 4 hours with the water bowl in and 3 with it out usually works pretty well.I always check the fat cap and probe the meat for tenderness as well.
Why not apple cider in the water?
Do you mean in the water bowl? I don't know if it would make much of a difference.
Can you do another video of a different cut meat? How do you smoke lamb or pork butt?
Yes I can. I have a lamb shoulder to make pulled lamb I will do in the next couple of weeks
Great video mate. I'll give this a crack (pun intended) on my Smokey Mountain
Do you use heat beads or timber as a heat source once your going? Also what heat beads di you use ?
I use heat beads with chunks of smoking timber to smoke the meat. I think the brand are called heat beads. I get them from Bunnings.
What’s your vent setup?
I leave it fully open on the top and bottom. With the bowl full of water it tends to hold the temp fairly steady.
@@nqbbqandbrewing5964 thanks will give this go next week.
Dude wash your hands before you pick up the olive oil salt and pepper shaker. Raw pork, and then back in the cupboard to rot, Salmonella for everyone!
OMG you are legend. That was amazing. Thanks for sharing