CRISPY HOT OIL POUR ON A SALTED AND SMOKED PORK BELLY using the ThermoPro Twin TempSpike⤵️⤵️⤵️ Ingredients: 2-3 pounds pork belly, skin on 2 tablespoons Morton’s salt (or any coarse salt) Your choice of seasonings for the meat side we used Flavor God Honey BBQ Water Cooking oil (vegetable oil, canola oil, or peanut oil) Instructions: 1. Preparation: Preheat your smoker to 250°F (120°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub the meat side of the pork belly with your chosen seasonings, ensuring it is evenly coated. Generously cover the skin side with Morton’s salt. Let it sit for about 30 minutes to draw out moisture. Add your ThermoPro Twin TempSpike into the center of the pork belly, one on each end. 2. Smoking: Place the pork belly on the smoker, skin side up, and smoke it until it reaches an internal temperature of 165°F (74°C). This typically takes about 3-4 hours. 3. Preparing for Crisping: Remove t...