Pork belly skewers - smoke, plain slow cook or roast?

Cooking up a bunch of pork belly skewers for the office tomorrow. These look like 1/3" thick slices of bacon. Can't remember if they're smoked or not at the butcher shop but I'm thinking of either smoking them, going just plain low and slow or a basic indirect roast at higher temp (350-400?). Any recommendations? I've flat out grilled em before direct way up high on the d grate of my woo2 but indirect is safer and has given me better results.