I've done a search but could not find the information I was looking for. I've got some pork belly and since it will be my first time smoking it I am looking for advice on how to go about it. For example: skin side up, cook temperature, wrap or not, and anything in general as far as the process on an 18.5" WSM. I am going to do the whole slab and am not going to make burnt ends this time. Thank you in advance for your assistance.