The method is repeatable.
We have made 2 more 18-20 lb batches as of 9/23/18. Each is as good as the last and leaves more room for experimenting with the spices.
It is definitely better to do the low temp smoke on a calm day. I am still having a bit of temp control trouble if windy as the Heatermeter does not yet have a damper. The problem is if the temperature spikes a bit, more fat renders off. With more fat on the fire, the temperature spikes and so on. Better if it can be held low and slow or you are a better tender of the smoker than I. Batch 3 was spiking on smoker temperature and was pulled at 3 hours. Batch 4 was kept low and slow for 4.5 hours.
The slabs of skinless pork belly we have been buying at Costco are in the 9-10 pound range. To best fit for smoking , they are sliced into thirds. We use a Large Big Green Egg with the 3 tier rack as you can see below. This was taken at the start of the smoking process.