How do I get a great pork crackling on the Kamado?
This can be a vexing problem especially if you enjoyed the great results you can get from a Weber Kettle or from your local chinese bbq shop/butcher.
You can find many stories of soggy, lifeless pork roasts. A problem with a cooker which has great moisture attributes, it makes it hard to "dry cook" if you need to if you don't know the tricks. How do people do it?
How important is the cut of meat or where it is purchased? Do you need to blanch and salt?
Why do some people use a blow torch or looftlighter?
Is it better to cut off the rind and do it separately?
How is it done?