I'm getting tired of making the usual barbecue suspects -- ribs, brisket, pork shoulder, chicken -- and am looking to smoke something different for a Patriot's Day cookout. And since pork belly takes well to a braise, I'm thinking it would make some great 'cue, as well. Anybody have any experience hot smoking that cut of meat -- and tips for how I should treat it? I'm thinking it probably isn't as forgiving as a pork shoulder, but more so than baby back ribs. Am I way off?