Pork belly meets lollipop in the sweetest savory creation you'll ever smoke. Thick-cut pork belly strips, smoked low and slow until they hit that butter-tender 190°F sweet spot, then glazed in hot honey BBQ sauce and served on a stick. This is the kind of appetizer that disappears before the main course—candy-coated pork that's crispy, sticky, spicy, and absolutely addictive.
Why This Recipe Works
Pork belly is one of the fattiest cuts on the pig, which makes it perfect for low-and-slow smoking. At 250°F over 5-6 hours, the fat renders slowly, basting the meat from the inside while the exterior develops a deep mahogany bark. By the time you hit 190°F internal temp, you've got pork that's tender enough to bite through but still has structure—not falling apart, not chewy, just right.
The hot honey BBQ glaze is where the "candy" comes in. Sweet heat from the honey balances the richness of the pork belly, while your favorite BBQ sauce adds tang and depth. Serving them on skewers isn't just presentation—it makes them easy to grab, dip, and devour at parties.
This is an advanced recipe not because the technique is hard, but because timing matters. Pork belly doesn't forgive undercooking (it'll be chewy) or overcooking (it'll be mushy). You need a good meat thermometer and patience.
Why the Classic Joe II is Perfect for This
The Kamado Joe Classic Joe II is built for marathon cooks like this. With its upgraded features—the Air Lift Hinge, Kontrol Tower top vent, and heat-resistant gasket—you get precise temperature control that holds rock-steady at 250°F for 5-6 hours without constant babysitting.
Here's what makes the difference: Pork belly releases a ton of fat as it renders. The Classic Joe II's Divide & Conquer® system with heat deflectors protects your fire from flare-ups while catching drippings. The ceramic construction radiates even heat from all sides, so you're not getting hot spots that cook some strips faster than others.
The 18-inch cooking surface gives you enough room to lay out 3 pounds of pork belly strips in a single layer with proper airflow between each piece. No stacking, no rotating—just consistent smoke penetration and bark development across every strip.
Plus, the fuel efficiency of the Classic Joe II means you'll use minimal charcoal for a 5-6 hour cook. One load of lump charcoal is usually enough if you set your vents correctly and let the ceramic do its job.
