After washing the belly from cure, dried and air refrigerated overnight.

Cooked at 140Cel/285F. Maple & hickory wood used.

Cure: Himalayan Salt, brown sugar, fresh thyme, maple sirup and my secret ingredient... Kecap Manis :)

Just before smoking have decided to sprinkle little on top my favourite rub, Cimarron Docs, its smoky, spicy & sweet and that was a good call.

And now time for the pictures...LOL

After 12 days curing and turning every day.

The small piece piece weighted 1.250grams and after curing & smoking the weight was 880grams. Time to cure some more,lol 

After washing the belly refrigerated overnight in open box. Here in the past I've made big mistake by only rinsing the belly, the outcome; the bacon was always too salty. 

Second-guessing my wireless probes, lol  

The plan was to pull it at 62-64Cel, lol

They say; resist temptation, don't cut & eat freshly cooked bacon, ROFL 

This morning finally going to have my own thick sliced home made bacon for breakfast 

If i could assist with my favourite marinade for tandoori... just ask, will give you the short or long version :)))

LBP, i'm very pleased that you managed with no problems overcome the posting picture issue... and what a picture it is mate. Lov what you doing, this rub is great for pork imo, wild boar thats a next level, great;)

And all the goodies on the chops. Please don't forget to post lots of pic when the cooking is done    

Have done on open fire in camp, should work well in barrel imo

Pcj wrote: Has anyone wrapped potatos/kumara/pumpkin wrapped in tinfoil and placed on rack or coals??

Hey mate,

Have done this plenty of times.

Works a treat.

If you are going to be doing a pumpkin, might I suggest something.

Don't peel the pumpkin.

Cut an opening at the top just big enough for someone with a small hand to dig the pips out with. The wife generally works well in this occasion.

Don't mangle that piece you cut out as you want this to slot back in after pips are out so that it basically steams from the inside.

Fill the inside of the pumpkin with creamed sweetcorn and a 1/2 cup Gruyere cheese or Mozzarella (or whatever cheese takes your fancy - you don't want an oily cheese though). Add some diced bacon bits into it as well with a good dash of Paprika or if you fancy some cayenne.

Wrap and secure well in tinfoil - remember this thing gets soft when it cooks and you don't want the finished product falling apart in the coals.

Alternately do in an oven or crockpot - but you miss out on that smoky vibe.

It's a show stopper - the comments about taste and presentation are always amusing.

Have at it - enjoy

Have chicken marinating overnight and smell good now.Guessing 2 1/2 hrs as barrel temp gets to about 75c according to thermometre supplied

RockCrashing wrote: I like the recipe Jaapie. One question, wrapping the pumpkin well in tinfoil from the beginning... how much smoke flavour do you get?

Good question - I usually wrap the pumpkin 4/5 way up the sides with the lid part uncovered. There isn't a lot of smoky flavour from the actual smoking - more from the bacon to be honest, but it does have a funky colour ring around it where smoke hasn't been able to penetrate the foil.

Another hack is ALWAYS wrapping shining side of foil inside.

Apparently this reflects heat inwards??

Not sure how they ever scientifically came up with this but it certainly does work in my humble opinion and cuts cooking time down a bit.

You want at least double wrap (heavy duty foil) at the bottom to hold the pumpkin together.

Remember this gets soft when it's cooked. Depending on size and obviously temperature, it takes about 1.5 - 2 hours in a relatively hot fire.

Starting in oven and transferring for the last bit to fire makes good sense.

Alternately, adding lifting strings (easier to get out) you can put the foiled pumpkin into a crockpot on high before finishing in fire.

Try it if you get the chance - it really is quite different but in a very good way.

Good luck mate.

Unquote :- Interestingly enough the mono "magic" foil that is more expensive due to its' claim to be non stick & overall superior advises to ensure the dull side of the foil should be next to the food.

The only comment I can add is that I am going to get told off whenever I try to use it because "That is the expensive stuff ... use the normal cheaper one " !!!!!!!! 

This morning after writing long list of my favourites ingredients which imo will go well with pumpkin i went shopping. Not easy to find nice pumpkin, visited four shops and in the end got three small pumpkins, the label say "Butterkin" looks great but is damm small after taking the core out. Hope i can stuffed all the goodies in   

Tomorow looks like a nice day for outdoor cooking   

Well done fella's

Really cool @Pcj - glad it worked out for you mate.

@Bazza - not sure what magic foil is, but here in Aussie we get proper catering foil which is heavy duty stuff - not that tissue paper you find over there.

I've been in Whangaparaoa for the last two months and it's tough to try find suitable replacement products for many things - not to mention at an affordable price. WOW - food is expensive here!

As an aside - The theory of the shiny side inside is that shiny reflects heat, hence putting it inside. At any rate, just passing on what I was told. Do it your way - whatever works for you.

@RockCrashing - go for it mate.

It's really good.

@lawabidingpoacher - brother, you win the internet for the day!

That looks AMAZING!

Well done Sir - take a well deserved bow

I've made the stuffing of mixture we like, smoke bacon, spicy chorizo mince, mushrooms, jalapeño, chickpeas +++...

It took 2h 30m to cook, last hour wrapped in foil at 350f/176C

Great flavour of sweet pumpkin with spicy stuffing. 

Didn't get much smoke flavour but it was great weather for outdoor cooking & some beer 

and wife sneaking behind my back 

Jaapie, the magic foil is a non-stick mono foil, very nice product, more expensive and is in some cases very useful.

But when using lots, i would recommend thick long roll of catering foil... attn; Bazza 

Cool - thanks for that.

Will have a look for it - planning on sticky chicken wings and non-stick foil sounds sensible.

More smoked bacon...