12/08/2026
TIPS FROM THE PITS — PORK BELLY EDITION
Good pork belly ain’t something you rush.
We give ours 4 hours in the smoker, letting it soak up all that beautiful smoke and build a wicked bark.
Then it gets covered up and cooked for another 2 hours, letting that fat render down and the pork get ridiculously tender. 🤤
That’s 6 hours of low & slow goodness before it hits your plate.
No shortcuts. No rushing it. Just smoke, time and a whole lotta flavour.
Check out the reel to see how we do it!