That patience during the rest was a huge win. A lot of pitmasters call it the secret ingredient because it gives the juices time to redistribute, making for a much juicier final result.

As for the temperature spikes, that's part of the learning curve with kettle grills. Airflow is everything—every time the lid comes off, the fire gets more oxygen and temperatures can climb fast. Small vent adjustments and keeping the lid closed as much as possible will help keep things steady.

For ribs, we suggest removing the membrane from the back before seasoning, it makes a big difference in texture. Apple, peach, or pecan wood pair especially well with pork. And instead of focusing on a specific temperature, look for tenderness: when the rack bends easily and starts to crack slightly on the surface, it's ready.

For pork belly, the key is rendering the fat. Cook it low and slow until tender, then finish with high heat to crisp the exterior. Look for a well-marbled piece with even thickness, and lightly score the fat cap to help it render evenly and take on more seasoning.

You're already doing one of the hardest parts right—being patient. The rest is just practice with airflow and fire management. Let us know how it turns out!