"Be careful on this one, as pork belly fat content can be as high as 60%, which greatly increases your risk of a smoker fire," Shoults explains. "Much of that fat will render out into grease, which can be flammable if it comes into contact with your heat source."
"We can usually smoke a 15-pound pork belly in three to four hours at 250 degrees Fahrenheit," Shoults adds. So make sure to keep an eye on that temperature gauge.
Fires started by grease are volatile; adding water splatters boiling oil and, quite literally, adds fuel to the flames. Instead, quickly covering, removing the heat source, and adding baking soda are the best extinguishing steps.
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