I am thinking of doing a pork belly on the kettle today. I have done it in the oven before without marinading and it sat on top of garlic, onion and maybe a couple other veggies. It turned out awesome. I have the skin on it and hope to score it and keep it there.
Do I have to marinade it for the grill? Flipping? Heavy smoke? Low and slow or low for a bit and high heat to finish? Thanks!