Alright, here goes nothing. I'm not sure when I'm tackling this, but I've been told that a relative is picking up a pork belly that he wants me to smoke. I've never done it, and I lack the equipment to really "cold" smoke, has I run a WSM.
Looking for opinions on curing (assuming you cure it, but maybe that's only for cold smoking?)
Temp to run - I'm not sure how low I can run my smoker and still get smoke (I don't have an AMNPS)
How long does it take/or what IT are you looking for (again, not cold smoking).
And, oh, just about everything and anything else I need to know about?