Smoked my pork belly. It was okay but I think I smoked it to long it was almost cooked. Great taste but I could almost reheat it as well as fry it I think. Way to much fat! I did slice up half of one and we ate it for supper. The slices were kind of thick hard to slice soft bacon thin. I also had a hard time trying to figure out which way to slice it. Maybe I should have used Dutch's tooth pick trick on the pork bellies. Still got the pastrami in the ECB. Stuck at 156 degrees for the last 3 hours! brrrrrrrrrrrrrr I send pictures of that tomorrow.