Warning: This post features oodles of product crap and not one of the product-producing bastards gave me a nickel.
For xmas, the wife gave me a Smoke Daddy smoker offset box. A well-machined bit of aluminum and steel made to fit into a chamber with hand-tight fittings via a 7/8" dia hole. The smoke comes from wood and today I'm using Traeger smoking pellets hoping to get a longer smoking session without having to do more than sip beer and stare at it. I used plain old chips off the shelf, but they burned too quickly. The pellets I got for just under a buck a pound were just what this rig needed. One charge of 200 grams of pellets goes for 3-4 hours. The line into this thing (that blue line) is hooked to a small aquarium pump. This is necessary to keep the combustion going, the lit pellets will suffocate without a perk of air. I'll try slowing the flow of air to get a few more hours out of it.
So that's it, see below for a few action shots. I prepped my pork belly according to Saucisson Mac's bacon manifesto and tossed it on. I especially like Saucisson Mac's thoughts on a solution brine rather than a solid/surface salting, more uniform and faster to get the belly cured.
My pork belly, about 2.5 lbs. This is where economies of scale scream "MORE BACON." The brining of a pork belly is easy; that chamber has two racks of space and given how fast I gave away the last batch, I should've made pounds and pounds. Fear not, you may see xmas gifts that bear some resemblance.
See through the door? That's me sipping whiskey and strumming my banjo.