Well, I did some pork belly this weekend that turned out great. No pics, but it really did happen.
Basically, I got 15# of belly and had the butcher slice it in 3/4" slices. I put it on an offset smoker and seasoned half with salt and pepper and the other half with brown sugar, chilli powder, cayenne, salt and pepper. Smoked at 250 for about 4 hours, then transferred to an electric griddle for 4-5 minutes per side to get it crisped up. It was fantastic.
I'll probably go a bit thicker -1" - next time, and use the brown sugar mix on the entire lot. It'd have to smoke a bit longer, with the extra thickness.
If you can't use an electric griddle at your comp, I'm sure a grill would work just fine.