I'm a recent owner of an Amerique (and I love it!).
I'm under pressure though - I've introduced workmates and family to smoked boneless lamb, and shrimp wrapped in bacon, and a workmate has given me a pork belly to smoke. Help!
Looking at the recipes in Smoke and Spice, they don't refer to pork belly as such, but in the other pork recipes it seems that you need to remove the skin and score the layer of fat underneath. Is that right?
If not, how do I get the skin to turn into crackling?
Any advice appreciated.