So this is my first time making bacon. I picked up two 10 lb skinless pork bellies from Restaurant Depot. They have been sitting in Pops Brine for the last week and will do one more week before I get ready to smoke them over hickory pellets for 12 to 24 hours. My plan is to do these in my WSM by removing the water pan and just putting my AMPS in the bottom where I would normally put charcoal. I can fit a whole belly on each of the two racks. I did a test smoke yesterday and with just the AMPS smoking I could keep the temp in my WSM at 75 deg over night. During the day due to ambient temps it got up to 105 deg's . I have read that I can do a 12 hour smoke and then remove the bellies for a time to the refrigerator and then do a second 12 hour smoke. Does anyone see any problem with this plan? I have a week left of it sitting in the brine so I have time to make changes.