Smoked Pork Belly Burnt Ends😱 400c is way too high for the finish guys😅 It's 200c / 392 Farenheight. Follow the times and Temps below in the recipe if you want to try this out!👇 The skin of this pork belly was dry before i cooked it, thanks to my butcher @Lugarnogourmetmeats To get the best results for crispy pork, the skin needs to be dry. @The Bastard kamado smoker set the crackling on the pork with ease. This smoker @thebbqstore can do it all! It's always an easier cook when you have a @Ch