Welcome! There is a ton of knowledge in this group, and they are very willing to share.
You look like you know a thing or two as well! Would you mind sharing what you used for the heat shield and how you set it up? Having nearly the entire 22" grate for indirect cooking would be awesome.
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For the cook, I set up a 2x2 charcoal chain with chunks of apple and cherry. I cube the pork belly and dry rub it with a sweet heat rub. For the heat shield, it’s a XL Big Green Egg disposable drip pan that I set on the grill grate and put another grill grate on top of that. An aluminum pizza pan wrapped in tinfoil to keep clean will also work.
Smoke the pork belly at 250° for 2.5-3 hours. Then put the pork belly in an aluminum tin with brown sugar, butter, honey and bbq sauce and cover for another 60-90 minutes at 250°. Uncover for another 20-30 minutes or so and done.
Hope this helps.
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