NFT: Porchetta

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it seems like a pain in the ass.

my local butcher has porketta tips that I grill in the summer and everyone asks me what they are, they're awesome.

I'd rather have a marinated pork loin than porketta, but that's just my preference.

Make sure the side has the skin on.

My family used to make it in bits and pieces with my grandma stuffing it in my face.

In comment 12209360 Marty in Albany said:

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I thought it was an Italian model. The pics were not what I was expecting.

Looking for something to smoke and rotisserie next week. Could be a contender. Think you can slice open a pork loin and do this? Wrap it in bacon?

It's a smaller serving size.

In comment 12209587 mattlawson said:

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Looking for something to smoke and rotisserie next week. Could be a contender. Think you can slice open a pork loin and do this? Wrap it in bacon?

I'm thinking a loin might be too lean. At least make sure there's a good later of fat. The recipe I'd use in picnic shoulder, bone out, skin on. I just saw another recipe, though, with pork loin with pork belly wrapped around it.

In comment 12209406 Peter in Atl said:

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Make sure the side has the skin on. That looks good, Peter. Is that loin wrapped in belly? Are those pictures of one you've made?

Thinking a Costco trip with a pork shoulder fat side out would do it -- can always wrap in bacon bill!

I made it and ate it.

just in case you check this thread again, do I need anything with a Weber Smoky Mountain other than the Pitmaster IQ 120?

I'm looking at the WSM 22". And the IQ 120 says it has everything in the kit that I need to install it, but there are so many WSM accessories just want to make sure a beginner like me won't get started and then find out I need (or could use) something else.

thanks and sorry to miller

In comment 12209645 pjcas18 said:

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just in case you check this thread again, do I need anything with a Weber Smoky Mountain other than the Pitmaster IQ 120? I'm looking at the WSM 22". And the IQ 120 says it has everything in the kit that I need to install it, but there are so many WSM accessories just want to make sure a beginner like me won't get started and then find out I need (or could use) something else. thanks and sorry to miller

You're really going for it. I have the 18 and the pitmaster. I modified the smoker by adding wheels. I had to notch the smoker for the wires but if you're getting a new smoker, you'll have a port through the side for them. That's all I have. You can always add a gasket on the door or even get a new door from Cajun Bandit but it isn't necessary.

it was WSM or BGE, but the price difference seems too much if the only advantage the BGE has is better temperature control and the pitmaster can bridge that gap for $200.

I redid my entire backyard and the only thing missing is a smoker for me to have an excuse to spend more time back there.

I've used my Weber genesis with ok results, but I really need to start using a charcoal smoker.

thanks for the advice

Some of the guys here can attest that I've made a decent pork butt that I've taken to a Giants game tailgate using a Weber Jumbo Joe and my 120; overnight in the rain.

agree, once you know what you're doing.

I ruined a few briskets or pork butts because I cooked them instead of smoked them.

I'd like to learn with some good equipment that is easier to use and then adapt once I know how things should look, smell, feel to the touch, etc.

thanks again.