Crispy Pork Belly in a Pellet Smoker

Can a pellet smoker produce crispy pork belly? Lets see!
In this video we're going to see if we can make crispy pork belly in a pellet smoker!
In this video i'll be covering off the below:
- Pork belly preparation
- Smoker set up
- Cooking times and temperatures
And much more!
I was pretty happy with this crispy pork belly in the end! Definitely a few things i'd change next time but the pellet smoker can definitely produce some good crispy pork belly!
Here's some of my most commonly used products:
My BBQ rubs and Oklahoma Joe's Smokers (use code CZcams10 to get 10% off your purchase): www.lownslowbasics.com.au/
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
www.ebay.com.au/itm/225214849753
The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com.au/cutlery/fib...
Smoking wood: www.naturalsmoke.com.au/produ...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat.com.au/
Don't forget, you get special discounts as a CZcams member! Join here:
/ @lownslowbasics
#porkbelly #crispyporkbelly #bbq

[@adamshields8946]

Give this man any bbq and he will always create a masterpiece. Epic as always mate!

[@LownSlowBasics]

Cheers legend 🙏

[@MadPick]

That looks delicious!

[@LownSlowBasics]

Thanks mate

[@chris_brim0072]

Awesome video mate!! I'm going to give this a go in my Traeger this weekend. Any idea what the internal temp of the meat would have been before you went to crackle mode?

[@mick9371]

Been waiting for this :)
Excellent, thanks mate
I think my pit boss would struggle to get hot enough, but I will give it a go

[@LownSlowBasics]

Definitely try!

[@milldinho]

100k subs very soon

[@grahambishop263]

Love it

[@LownSlowBasics]

Thanks mate 🤘

[@patoches]

Wouaw magnifique 🙏🔥

[@LownSlowBasics]

🙏

[@ng2180]

❤ yer werk.

[@LownSlowBasics]

🙏

[@unclemockie]

Hi mate we’re just wondering if you might have an idea where we can buy one of the Oklahoma Joes pellet smokers, we’re in Newcastle NSW, we’re definitely enjoying your videos, thank you .

[@LownSlowBasics]

Hey mate. Harvey Norman should have them.

[@unclemockie]

@@LownSlowBasics ok thank you for that, we’ll check that out , cheers!

[@beka4780]

Hey Aaron! That is so good! Which white powder do you give on the Skin??? I couldnt understand you, because my English isnt the
best! Thank you, Greetings Bernd

[@LownSlowBasics]

It was just table salt 🧂

[@beka4780]

Okay 😉, trank you 👍

[@egonzalez832]

What internal temp do you wait before putting it on the chicken broth?

[@LownSlowBasics]

Around 70-80c

[@ginganuts8159]

Do you think getting the skin crispy in the smoker is of any actual benefit to the finished crackling?

[@LownSlowBasics]

Not really. I just wanted to more so see if it could do it.

[@LakerTriangle]

Got a bone-in PB (bacon rib) in the sous vide now for 24hrs...Then to fire when it comes out for the skin.

[@LownSlowBasics]

Very nice!

[@Manvsbarramundi]

Bloody ripper Palmer.. any chance ya gunna do some fish one day as I’m looking for some new ideas myself?

[@LownSlowBasics]

Definitely want to soon mate!

[@RoscoAdams-xt5lp]

🤤

[@LownSlowBasics]

🙏

[@nageldev]

Sitting here watching you eat that and thinking to myself, "F*** you for eating that and I can't have any."

[@petert6868]

Wait you have chicken stock in a carton? That's new to me