zbigjeff appreciate the response. We opted to do just that with our andouille recipe. The first round we finished it out and we had fat out as explained. This time we opted to just cold smoke for a couple of hours and package up and finish these on the grill when we decide to eat them. They wept grease so much the smoke had a hard time sticking. However, they were much better that way just finishing them on the grill to eat. It will be interesting to see what happens to the pork bellies when we attempt bacon in a couple of weeks.