I have 15 pounds of port belly on cure and will be smoking it this weekend. I have seen it said that the smoking temperature should be really low for a long period, say 80 degrees for 7 hours. This is because the meat is cured and I'm only adding a smoke taste. In other places, I've seen it said the smoking temperature should be around 120 degrees until an internal temperature of 140 degrees is reached. The pork belly is much thinner than the loins I have done in the past. Any guidance/advice will be much appreciated.