Combine the honey and salt in a medium-size mixing bowl and whisk to blend. Place the pork belly on a square of plastic wrap. Pour the honey mixture over the pork belly, then flip it so that the honey covers both sides, and wrap tightly in the plastic wrap. Place the pork in a plastic storage bag and seal tightly. Refrigerate for 36 hours.
Remove the plastic bag from the refrigerator. Unwrap the pork and rinse off the honey mixture. Pat dry with paper towels.
Mound the charcoal in the center of a grill. Ignite and let burn for 40 minutes. Add the hickory chips and allow them to smoke for about 10 minutes. The interior temperature of the grill should be 300ºF. Place the pork near the outermost part of the grill rack. This is to avoid direct heat. You want the belly to absorb the maximum amount of smoke flavor before it is fully cooked. Smoke the belly, covered, for 30 minutes. There is no need to turn the belly during the smoking time. Spray the coals as often as necessary with a mist of water, but remember, smoke escapes each time the grill is uncovered.
Remove the pork belly and cool. Wrap it in plastic and refrigerate for 2 days before slicing.
Yield: about 1 pound bacon