I'll probably use the smoker, assuming I remember to buy more charcoal. With the pancetta, the question is dry it as a flat like I did last time or roll and tie? Life's decisions can be so difficult.
Have any of you tried smoking meat in a loosely fitting but tightly sealed foil package? I've got a couple slabs of bacon ready to go, and the oven method may be better for my sore and swollen foot instead of runnng outside to fuss with the smoker when needed.