I must be hard up for guitar discussion. Let's talk smoked pork belly! Anyway... overnight tonight I'm rub-seasoning a 9 lb pork belly in the fridge. Will be smoking it in the Green Mountain Pellet Grill tomorrow! Very excited, as this will be the first pork belly I've smoked. I've read that the taste of smoked pork belly is like entering "meat heaven". As for the pellet smoker/grills... I had a dual charcoal/gas grill/smoker for two years and used it only a few times, in two years! After getting the pellet smoker/grill a couple of months ago, I've used it about twice a WEEK. So easy and convenient to use that makes it get a LOT of use. Pour in some hardwood pellets, push a couple of buttons to set the temp, insert some meat temp probes in the meat, and walk away! And the freezer is packed with smoked foods for future meals. This little smoker/grill has totally engaged me in culinary activities, like I've never been before! I know we have a bunch of 'smokers' here... have you smoked pork belly? And... for anyone looking for a pellet smoker/grill... the Green Mountain Grills are very well made, by a very great and customer-focused company, and.... they're not very expensive! Get you one, and I guarantee, you'll be a meat smokin' maniac in a hot hurry. My wife and I have never eaten so well as we have been lately with smoked salmon, smoked prime rib, smoked baby back ribs, smoked spare ribs, smoked pork loin, smoked chicken thighs, smoked rib eyes, smoked pork shoulder, and smoked turkey breast. We always smoke enough meat to vacuum seal most of the meat to freeze for future meals. Makes preparing meals from the freezer really quick and easy.