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Last week cooked a piece of belly pork in the Cobb, and it was so tender.

Method......Piece of Belly Pork just big enough to fit in the Cobb.

Score the skin with a sharp knife, and add some black pepper.

Used 7 or 8 heatbeads.

No liquid in moat.

Place the pork, skin side down on a rack on top of the grill, try to set it so the rack is not touching the grill.

Cook for two hours, turning once

Lovely... did the moat fill up with fatty goodness?

Lard... Nature's goodness...

You could also try smoking it!

I often smoke pork belly in my smoker at home

I would say that you you need the roasting rack and some lumps of soaked wood ( i use chestnut or oak)

Mmmmm, must try that next.

I roasted a whole duck on my cobb this evening, at home in the garden.