I was thinking I hadn't heard a delivery time ...

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[COLOR=Black]Liberty GT Spec B tuned 240 HP & 372 Nm at the hubs.[/COLOR] "Instead of banning high performance cars - ban low performance drivers"

Okily dokily......smoked yesterday at 100C or a little lower for about 3 hours in the end.

Hard to see I guess, but this is just an alfoil pouch with a mix of wet and dry sawdust sitting directly over the far left burner on my four burner BBQ. Thats the only burner I have running.



Once its smoking visibly, put the belly in to the far right and I put mine up on a rack to get smoke all around it. Another tip is to plug any holes in your BBQ hood to try and trap as much smoke in as you can.

Once its all done, it'll look something like this:



Now you need to remove the rind - you can keep it to make crackle or discard it - your call.



Side view (I need to try and get a thicker piece next time).



cooked and ready to test (delicious might I add)

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[B][COLOR=red]Jerk of the circle.[/COLOR][/B]

looks good, with the slicer you will be able to keep the rind on

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[I]Personal chef[/I]

Yummm!!!

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Huge range of extinguisher brackets for cars!

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