Ok the kids are down for a nap. Now is the time to get out my power tools. (then I don't have to share!!! lol kidding just kidding)
Ok I had an old smoker that the prior homeowners left because it was missing the front temp guage and only had a hole there.
They also left a length of foil dryer vent. I bought a cheap charcoal grill last year about this time and have used it maybe 3 times. Since I am not cooking out over the fire, I will make use of this now.
I connected the vent hose to the hole in the front of the smoker lid and the vent hole in the top of the charcoal grill with screws and washers. This was not an easy chore. Since it is about 90 degrees outside I was dripping sweat by the time I got done.
The area I want to work is under the carport but it has some dry grass there so I drenched the whole area with water just in case.
The pork belly has been rinsed after it has cured for a week (6 days but I have to smoke today).
Now I am waiting for the fire to burn down to coals. This is always the hard part of waiting.
I will update photos after I put it all together.
UPDATE: IT WORKED!!!! SMOKE IS COMING OUT OF THE TOP AND BOTTOM HOLES OF THE CHARCOAL GRILL. NOW ALL I HAVE TO DO IT KEEP IT GOING UNTIL ABOUT 6PM MY TIME AND IT WILL BE DONE. THIS IS SO COOL. COST OF THE SMOKER...WELL THE BACON WILL STILL END UP COSTING ABOUT 5.99/POUND BUT IT IS ORGANIC AND I TRUST THE PEOPLE WHO RAISED IT. TO BUY THIS FROM REHOBOTH IT WOULD BE 7.99/POUND AND LOCALLY I HAVE FOUND IT AVERAGING 9/POUND. SO I FEEL THAT BY DOING IT MYSELF I AM SAVING AT LEAST $2/POUND.
NOW IF I WERE TO GO NON ORGANIC AND JUST ORDER A PORKBELLY FROM WALMART OR KROGER, IT WOULD BE EVEN CHEAPER. I WILL DO SOME THINKING ABOUT THAT.