Well, looks like the marinade to go for:
Grandpa Kwock's Char Siu
2 tbs Hoisin Sauce
2 tbs Dark Soy Sauce
1.5 tbs Rice Wine
2.5 tbs white sugar
1 tsp salt
1 tsp catsup
1.5 tbs minced garlic
1/4 cup honey
How about the glazing (I prefer not to use store bought sauces)?
I am confused now about the cooking process. Smoke till tender / IT 150-160°F and pull for resting?
Is going up to IT 195°F too much for pork belly?
Phubar, which grate temp did you have when doing it for at least 5 hours?
As my wife can confirm, I was unable to produce any edible result without foiling beef or pork so far (my last cook went utterly wrong; full report with pr0n to follow), and I have absolutely no idea what I do wrong. All recent results with foiling were pretty much perfect, but I still have not the proper feeling for temp control and probing for tenderness.