Hi all, I'm new to the site but have found it really useful so far, lots of hints and tips on here to help me make some great bbq. I'm in the UK, and am new to smoking food so have a simple bullet style water smoker. I've made a few miss to it to help get and maintain the right temp, I'm still learning but am getting there. I've done a few smokes so far and they are getting better each time, doing some wings, abt's, meatballs and pork belly slices (the 1inch thick kind we get here, a bit like ribs with no bones) next, so if anyone has any advice on cooking those I'd be very grateful. Cheers.