I went back and pulled my notes on my other pork bellies. The total time was between 8-9 hours and temperature was 225-230 and darker bark. This pork belly was very good. I brought it in to work and my coworker loved it.
This pork belly was picture perfect juicy. I did not have to squeeze it after it was cut. The pork belly was oozing juice.
I have noticed with this smoker that the smoke infusion (flavor) seems to be more intense at a higher temperature. When I cooked the fatty's and the shotgun shells, the temperature was around 275 for an hour and half. I used 2oz with those cooks and the smoke was amazing.
I used 4 oz with this and it was smokey but not like the fatty's or the shotgun shells. I ate the left over shotgun shells about month after the Superbowl. When I opened the frozen vacuum bag, I was hit with smoke (it was awesome).
I am going to go with 250 next time and cook to temp. I'm doing a brisket next month. I have smoked briskets on my Weber with no issues. I even used Sous Vide on a brisket for 62 hours and smoked for 3 hours. It was very juicy but was not like a properly smoked brisket.
More to follow.