I did a pork belly today. This was my longest smoke on the new smoker. The meat was 6.25 pounds and was smoked from 0800 to 1930 (11.5 hours). I have never had a pork belly take that long ever. Final temp was 190 degrees. The pork belly also expanded in height (never seen that before either).
I used 4 oz of hickory. My bark did not get as dark as it does on my Weber using the same recipe. I have done multiple pork bellies on my Weber (third picture attached) and they were very dark. Normally 8-9 hours to get to 190 degrees.
I also had a temperature probe issue near the end of the cook. At 1800 the probe was reading 179 degrees. I verified with my Thermoworks at it read the same temperature. I spritzed and the probe temperature dropped to 176 and never recovered.
It smells great and will be eaten for lunch tomorrow.