Hi everyone - I'm very new to smoking, and did a 3lb pork belly this past weekend. Did a dry rub overnight, then 3.5 hours in the smoker skin side up using a hickory/oak/apple mix. No water in the pan, and dry chips. I applied BBQ sauce every hour or so. I think it came out great, but some of the bark was so hard it was inedible. Thoughts, feedback, and suggestions would be really helpful as I'm trying to get better with every smoke I do! Thanks!