So I'm going to try to smoke this pork belly tomorrow...

Don't forget, smoking is not necessarily cooking, so your pork roast still needs to come to a safe internal temperature.

I'm leary of smoking in the house. If you misjudge, and the smoke becomes excessive, you'll have some problems, not the least of which may be the everlasting smoky smell, especially on damp days. But, if you absolutely must, at least in the oven the smoke may be comewhat confined.

RPM
I would not brown first, wait till you see what color it is after smoke job.

Sauteed Red Cabbage, diced apple and onion, served in a cored out apple.

Salt and Pepper ,Rosemary roast fingerling or small creamer potato

Fancy :lips:

Woohooo!!! Another pictorial coming soon!! :bounce:

It's doable but you're going to make a mess out of your Le Creuset. Clean up won't be a great deal of fun.

Mesquite wouldn't be my first choice for pork belly. It's very smoky and not as sweet as pork likes. I'd suggest getting the bellies out of the smoke after about 45 minutes, and finish them by cooking in some other way.

LOTS of brown sugar, honey, or molasses. Easy on the salt. Since you're planning on using five spice, you might as well have a good shot of ginger in the rub, garlic and onion. Perhaps something like this:

Puree in the blender or processor:
1/2 medium onion
1/4 cup honey
1/4 cup brown sugar
2 tbs salt
2 tbs paprika
1 tbs dijon mustard
1 tbs five spice
1 clove mustard
2 tsp granulated onion
1 tsp white pepper
1 tsp ground ginger
Enough orange or other juice or nectar to form a thick paste.


Stovetop with maximum fan. If you try it in the oven, the smoke will pour out the vents and make a clean up problem on your white stove you won't believe.

Use the minimum temp that keeps the smoke going. This time, just season the bellies with smoke, don't try to cook them through in your Le Creuset-smoker.

Absolutely not.

It's a good idea to bear in mind that pork likes being sided with fruit, onions and various cabbage garniture more than most other meats. But, it's just bacon RPM (or should I call you Johnny 5?), don't overcomplicate it and let it be the star. You could do worse than eggs, cole slaw, and sauteed potatoes with rosemary.

BDL

I'm not sure why you're insisting on La Creuset for this. I love mine, and it is one of the most useful pots I own but for smoking and BBQing it is an odd choice. I would use it if I were braising.

Just for the heck of it I'm posting this recipe for smoked ribs done on an outdoor grill from a book called "How to Grill" by Steven Raichlen. We just got it recently and it has helped my husband a.k.a. "Newbie Pitmaster" a lot. I'm sure you can adjust this recipe for your roast/smoked bacon.

1. Place a drip pan in the center of your charcoal grill (under the grill of course) and divide your coals evenly on either side of the pan.
2. Place a 1/2 cup of wet and drained smoked wood chips (preferably hickory) on each mound of coals.
3. Prepare your meat however you like by marinading and/or rub before hand.
4. Place the belly on the grill fat side down. Put the lid on to maintain a low heat in there.
5. Try not to lift the lid too much as it will dry out the meat.
6. Should be ready in 2-3 hours. After an an hour wrap the meat in foil and continue cooking.
7. Let the meat rest as per BDL's usual advice.

Basic BBQ Rub
1/4 cup fimrly packed brown sugar
1/4 sweet paprika (or hot if you prefer)
3 tbsp black pepper
3 tbsp coarse salt
1 tbsp hickory smoked salt or more coarse salt
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seeds
1 tsp ceyenne pepper

Store the rub in an airtight container away from heat or light and it will keep for at least 6 months.

My day has been made already!!