Got a nice big pork belly.
Was in 2 minds but decided to smoke on the Kamado joe.
Low and slow 250c for 4 hours then opened up and let it get a roast on.
Took off the skin and crisped up into cracklings over direct heat.
Delicious with some sweet sour red cabbage and smoked Charlotte potatoes with a horseradish mascarpone sour cream.