Did a belly yesterday on the Akorn. Fresh skinned non smoked. I started with frying up some bacon. I needed the bacon grease for this. I added some Scotts to the grease for basting the belly. Next i took the belly from the vac bag. This one i skinned. Ready to score the top, not too deep. Had the Akorn heating steady at 225* I basted the belly top and bottom every hour. Flipped and turned as not to burn. Total cook time was 4 hours. Temps with the help of the TTT between 225-250. Belly done. I wrapped in foil for 20 mins or so. Pulled real nice. I did have just a tad under 1/4lb of fat i cut off. My wife ate a bunch, Said this is good pork. Looks like i will do more belly than butts.