A bacon explosion, if I remember correctly, is a fatty. My experience has been that other than more time in the smoke, low, slow and moist doesn't do much for fatties. I usually crank the heat to 275-300 (or wherever I'm cooking my primary meat, as I usually will toss a fatty in with something else) and let it go until the bacon is crisp. 9 times out of 10, it will be 165-170 in the middle at that point. Usually around 2 hours. And I don't use a water pan.
By the way, just a cautionary tale. The first time I made a fatty I kind of glossed over the recipe. I made my bacon weave, spread the sausage out on top of that then rolled it all up and tossed it in the smoker. The result was that the bacon that was rolled up in the interior was soggy and kinda disgusting. It's a small detail, but make sure you roll your sausage into a log THEN wrap in the bacon weave. That way all the bacon's on the outside where it'll get crispy.