I am using pork belly about 2 1/2 kg. ambient Temps are quite warm here at the moment.
Perth West Australia
Since you are having warm weather, smoke it at ambient if you can or at about 38°C but no higher than 54°C. I happen to like 10 hours of smoke but you can go longer or less...JJ
Sorry I missed this, but below is a Step by Step:
zott, It would be hard for someone to tell how long to smoke a product not knowing the smoke color or density of the smoke. Due to the many different reasons such as humidity and temperature, the same type of wood will burn differently. I suggest starting with a specified type of wood such as apple and smoke to a desired color rather than time. After learning what color works best for you with apple, change to a different type of wood such as hickory and repeat the process. To help speed this along, you can cut the belly into several sections rather than leaving it whole or in halves and remove at different colors. Keep good notes on what you do.
Hope this helps.