Hi [emoji106]

[Varcs91]

Hi all from a not so sunny cornwall in england... Did my first smoke today only a piece of pork belly i got from work. I recently bought a weber kettle and well. Decided to give the smoking a go any tips on how i could of made it any better? Would be much appreciated. Done a snake setup with charcoal and just spread a few piles of wood chip on top waited till the pork got to 160ish then wrapped in foil then took it off when it hit 200. Like i said im a complete novice at this lol. Currently letting it rest have caved in and sampled a little before it was properly rested very juicy and very tendor just not much smoke ring on meat any tips for next time?

[JEBIV]

welcome from Doraville, Ga. USA your belly looks perfect, I wouldn't be overly concerned about the smoke ring

[HoosierKettle]

Looks really good!  I see plenty of smoke ring on that left edge.


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[RRRanger99]

Welcome from Virginia Beach, VA, U.S.A. Lookin' mighty tasty!

[bamakettles]

Welcome from Huntsville, AL USA!

[Kneab]

Looks good to me.
Welcome from Illinois

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[PotsieWeber]

Welcome from Chicago, near O'hare.