Start your Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-4 minutes). Preheat to 250F.
Place the pork belly meat side down on a clean work surface. Score the top of the pork belly by cutting diagonal lines through the skin and fat. Season the skin with a good amount of oil then salt. If your pork belly doesn't have skin, skip this step.
Flip the pork belly over so that the meat side is up. Season with Mandarin Habanero and rub into meat.
Place the pork belly on the grates of your preheated , meat side down. Smoke until the internal temperature reaches 195F (this normally takes about 6 hours).
Open the flame broiler and flip the pork belly so that the meat side is up. Brush on Georgia Style BBQ Sauce (on meat side). Sear the fat side for about 5 minutes, or until crispy.
Using your grill gloves, remove the pork belly from the grill and wrap in aluminum foil for 15 minutes or until it's cool enough to pull apart with your Meat Claws. Serve hot.
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