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Classic 3 Pork Belly


nomnom
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Hello all, finally joined the KJ scene in the UK, first cook pork belly with a dry rub at 110c for about 6 hours. Used a couple of big chunks of apple wood.

Dry rub was salt, pepper, garlic powder, onion powder, garlic salt, Coleman's mustard powder, chilli powder, cayenne pepper, sugar, paprika, oregano and ancho chilli flakes.

 

Like the new SLoROLLER, seems to work well!!

Build quality and packaging all seems very good.

Maybe beef ribs next?

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