The key to smoking bacon is to use hardwood sawdust, which smolders with ease, as opposed to hardwood chips, which tend to catch fire. All it takes to get the smoke going is five charcoal briquettes.
Position the pork belly near but not over the pan of lit sawdust. Once you cover the grill, look for a good amount of smoke rising out of the vents. If it’s billowing out, the smoking time may be less than five hours. If it’s coming out in gentle wisps, add another lit briquette to the sawdust.
After smoking, the bacon may or may not change color and will still appear to be raw (as does store-bought bacon). Cold-smoking doesn’t cook the bacon; it removes moisture from the pork, firms its texture, and flavors it.