By all means, smoke some belly!
I do belly multiple times a year, I follow Michael Ruhlman’s process to make bacon but I’ve also done pork belly burnt ends.
I get my bellies at Costco, they are usually about 10lbs, so I can make two 5lb slabs of bacon using 2 gallon zipper top bags. you can try various seasonings or just go simple, but pepper is one that I have enjoyed most.
I think I’ve posted a few of my processes in the past. But I know there are others that have had great success as well.
Enjoy that belly!