How to Make Smoked Pork Belly

[@MenderSlen579]

first aussie bbq channel to reach 100k.lets go!

[@LownSlowBasics]

🙏💪

[@nigel8712]

Just watched this during a hail storm in the UK! I can't wait until I can get outside and try this - it looks great! The pickled cabbage and avocado sauce are a great idea. Keep up the good work with the videos.

[@LownSlowBasics]

Thanks mate!

[@bwdown]

Great video Aaron. I agree, I prefer it over brisket. So much more forgiving

[@LownSlowBasics]

So tasty hey!

[@xxdizzyxx91]

This is next level cooking. My mouth is salivating watching this 😭

[@nathanegeland7604]

Did this last night, she was a WINNER!

[@danyeomans9642]

Thanks

[@LownSlowBasics]

🤘

[@retromakiha]

Aaron with the magic again!! Great work.

[@LownSlowBasics]

Thanks mate!

[@northy84]

Thanks will defo give this a whirl in the weber

[@LownSlowBasics]

🤘

[@kickzj]

The SNS is so underated at times. Love the tool. I bought it after seeing watching your vids. Beautiful ! Always love a good cook. Awesome video my man !

[@LownSlowBasics]

Cheers mate!

[@michaelmead6849]

Yeah, keen to get that probe, wasn't on the inkbird website that I could see?

[@LownSlowBasics]

Will be available soon 🤘

[@gallien]

Gratz on 100k subs mate!

[@LownSlowBasics]

Cheers mate!

[@bobby350z]

Another great video. I just had dinner but mouth is watering. I like the Oklahoma Joe smoker/grill options you have. I have the Oklahoma Joes Rambler and Weber Smoky Mountain.

[@TyCampbell666]

pork neck is also another great cut to smoke at a low temp 👌 it is awesome in tacos and wraps 🤤 another lil gem for wraps is smoked lamb koftas 🤤

[@grahambishop263]

Great video looks real good

[@LownSlowBasics]

Thanks legend 🤘

[@adamant2307]

Help me understand, the piece of Nectarine wood was on the top grill instead of on the coals where it would ignite. That produces smoke and catches alight from there ??

[@LownSlowBasics]

@@adamant2307 can either go on grate or direct on coals.

[@David-burrito]

My vote would be take the skin off. Beautiful cook, excellent results. Thanks.

[@LownSlowBasics]

Cheers mate!

[@nicholaskarakizos]

Sorry just to reply to my lower comment Currently unable to get / afford a drum smoker although will definitely get one. Would you recommend a bullet smoker or a Weber grill for mean time for smoking ribs , chicken, brisket e.t.c Thank you in advance I value your opinion

[@LownSlowBasics]

Definitely recommend a Weber or bullet. Both great options!

[@RB26DETT_]

Great video mate. You should do something with lamb chops. I know it’s not low and slow but I’d be keen to see it. Big fan from Brisbane

[@LownSlowBasics]

Cheers mate! Can do.

[@neoanderson5027]

Good!

[@aitkensmail9771]

Have you got a link to the Inkbird thermometer?

[@LownSlowBasics]

I will soon once it’s available

[@redgizmo8295]

Nice and hows that wind throwing the gum in the background around?

[@LownSlowBasics]

Haha yeah it’s a big gum! Hopefully it stays upright 😆

[@garrybailey5413]

Yet another winner mate, wow! Semi silly question……for those of us who don’t have slow and sear could you just use a single basket on a Weber, lit from one end, with a water pan? Cheers, have a great Christmas and thanks for all your great cooks this year! 🍻

[@jeffreymorphett]

Love it 🤙

[@LownSlowBasics]

🤘

[@timbenger841]

Love your vids mate, been into smoking meat for a while now and im from Adelaide to. I notice you use a lot less wood chunks when your smoking compared to others i see on youtube. Do you find that you get enough smoke with just one chunk on something like this? Thanks

[@LownSlowBasics]

Thanks mate. Yeah definitely do, especially for a smaller piece of meat like this it’s fine :)

[@2005Pilot]

Maannn….. looks amazing!! Thanks 😊👍👍

[@LownSlowBasics]

💪🙏

[@birdypcw100]

Delicious ❤

[@LownSlowBasics]

🙌

[@Mikey_308]

I don’t have a slow n sear. How would I try this in a weber? Just a snake and a water pan?

[@LownSlowBasics]

Yep, perfect!

[@danielbackshell6936]

Looks amazing but can you leave the skin on and have some crackling?

[@LownSlowBasics]

I’d suggest cooking it separate 🤘

[@craig3205]

Looks so damn good!

[@LownSlowBasics]

Cheers mate!

[@stephendrewz]

Nice video. Pork looked incredible. Might have to invest in one of those probes, love the concept. Do you ever use the SNS in your Weber?

[@LownSlowBasics]

I do. It works great in the Weber too!

[@ashcosmo3854]

Hey mate, do you have a link for that inkbird wireless thermometer ? Or the name of it ?

[@LownSlowBasics]

It’ll be available soon 🤘

[@ashcosmo3854]

@@LownSlowBasics oooohh.. is it a hush hush prototype ? You must be special since I can't find any info anywhere lol

[@nicholaskarakizos]

Have been trying to decide between a kamado joe and Oklahoma joe blackjack or bronco. I want the versatility for rotisserie, grilling and smoking. Also I know kamado can do pizza pretty good.What’s your advice as a man with many bbq’s also great content and thank you

[@LownSlowBasics]

That’s a hard choice! However I’ve said for a while if I had to keep one smoker it’d be the drum 💪

[@nicholaskarakizos]

Thank you for the reply and advice!

[@shaungill6992]

Can smell it from here 🤤🤤🤤

[@LownSlowBasics]

🤘

[@adamshields1982]

That pork belly looks epic! Mouth is watering. I hope your doing well mate

[@LownSlowBasics]

Cheers legend. Hope you are too!

[@adamshields1982]

@@LownSlowBasics doing well mate. Doing well

[@chasroberts3613]

Yep! Pork belly over over Brisket any day. And smoked chicken thighs are a close second imo

[@LownSlowBasics]

So good!

[@milldinho]

100k baby!!!!!

[@LownSlowBasics]

Hell yeah 🤘🤘🤘🤘🤘

[@hoopztube]

Love a smoked Pork Belly. Question about the new wireless Inkbird probe? Where did you get those? They seem hard to get in Oz.They aren't on your eBay link.

[@LownSlowBasics]

Will be in stock soon 🤘

[@bengrach4235]

Great video mate. I’m also intrested in the Inkbird wireless. What’s the price comparison between them and the Meatr probes? Cheers mate

[@HareNcopA]

@@LownSlowBasics I need one!

[@qianyuzhao-tb9su]

Amazon

[@LownSlowBasics]

Here’s the wireless probe link(use code LOWNSLOW11P at checkout for discount): www.ebay.com.au/itm/225896688426?

[@power1212]

Just did this cook on my Blackjack, hit a major stall at 85C for about 40 minutes, had to go to 145C to get pass and cook in time.

[@oracaodomilagreurgente]

maravilhoso 😂

[@ng2180]

❤yer werk

[@LownSlowBasics]

Thanks legend!

[@In0centz]

Hey Aaron what are you doing on the second of December??? I might need a hand🤣🤣🤣

[@LownSlowBasics]

😆

[@In0centz]

@@LownSlowBasics got some big catering to do at home 😉

[@jamespayne6368]

Looks hectic bruh!

[@LownSlowBasics]

🤘

[@kylecameron9772]

Aaron. How do you not weigh 6,287kg? The food mate. Looks great!

[@LownSlowBasics]

Haha, I just hide it well 😆 cheers mate.

[@martosbasslines1984]

Wait, I thought you put the flavour wood directly on the coals? 😬

[@LownSlowBasics]

You can too.

[@chisel83]

Vera noice

[@LownSlowBasics]

Cheers mate

[@chisel83]

@@LownSlowBasics doing a porchetta today thanks to you 👍 posted it on the page

[@jedb9677]

Nice vid. Please reduce the frequency of your fade out cuts, it's a bit excessive.

[@LownSlowBasics]

I was considering that, just no transition at all you reckon?

[@jedb9677]

@@LownSlowBasics You don't need one it's a static shot of a bowl and you're adding ingredients. There's not enough movement between the cuts so a fade out isn't needed, just make sure you take you hand out of shot once you've added each ingredient and you can cut it cleanly.

[@LownSlowBasics]

@@jedb9677 cheers mate, I’ll try find a better balance. Still got lots to learn about videography and editing 🤘

[@Bo88y88]

Looks good buy why does everyone assume everyone has a smart phone?

[@LownSlowBasics]

Because it’s 2023.

[@andrewjbasso1000]

bro why take the skin off, score and season, it will turn into this is a quote from the mrs. nuggets of sinful delight

[@LownSlowBasics]

Can always cook it separately 🤘

[@farcanal9238]

​@@LownSlowBasicshello mate, love your cooking. Could you advice me on the best/tastiest cut of beef to BBQ (coal) will be med.rare, I'm thinking tbone, tomahawk, ribeye... Hope you can help ✌️

[@moocha7572]

Cause your after the bark like brisket, it won't turn into crackling at 130 degrees. Like he said you would be better to cook it seprate if you want crackling

[@Gearlube_chain_wax_solutions]

The water is running out of my mouth 😛

[@LownSlowBasics]

😆🤘

[@piffiiiiiiit]

Brisket is seriously over rated

[@LownSlowBasics]

Can be after a while. I still Enjoy it from time to time.