I've been wanting to try smoking my own bacon for quite a while, and have been keeping an eye out for a pork belly in all my usual shopping places. No joy until last Friday at the corner grocery store (Publix). They had two packages, about 1 1/2 pounds each, of pork belly. Already sliced. I put that in bold because I think it's really important. I looked up a brine recipe on here and have had them soaking since Monday. I think tomorrow's the day. I'm not sure how to tell if it's properly cured, but just by time it should be. The recipe (for a solid pork belly) said to cut off a piece and fry it up; if you like it, it's done. And I'm clueless about how to do this smoking. I have a MES, the 30" "Digital" smoker (no window) and a meat probe. Since this is flavoring, I've seen other folks talk about smoking with a chamber temp of 185. I don't want to cook the bacon, just get the smoke flavoring. Advise, please?