I Am Smoking Hog

Hey how’s it going guys? Captain Culinary is back in action. Now if you remember my Swig and Swine post then you will remember what I had to eat. In this blog post I smoked my own pork belly with my homemade rub.

The rub contained many delicious ingredients. It was a dry rub. It contained garlic powder, paprika, cayanne, chili powder, salt and pepper. It was good but I can already tell you this, you should add some lime juice to it. I also should have added more rub because the flavor on the meat was a little weak.

The woodchips I used were hickory chips to get an extra smoky flavor. To prepare the woodchips you need to pour them into a bowl and put water in the bowl and let them sit for 20 minutes. If you use cherry wood chips it will give it a more sweet taste.


The smoker I used was an electric smoker but I wish we had a wood fire smoker. I think it’s the best kind of smoker and that’s what kind I’ll have when I get older. The ones that I have seen are about 10 feet long and 4 feet wide. They’re absolutely huge and you can fit a whole adult hog in there.

The temperature you should set your smoker at is 200 to 225. I made the pork belly into tacos. On mine I put avocados, cheese, lettuce, tomato salsa and of course pork belly. The tacos were so good they will make you drool when you see the pictures.  Comment below if you want me to make a certain dish to blog about.


2 thoughts on “I Am Smoking Hog

  1. Chuchie

    Looks great. How long did it take in the smoker? Can you smoke more that one protein at a time, like fish or chicken along with the pork? Keep working on that rub till you get it just the way you want it. Yum


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