As Bearcarver, I'm a smoke hunter for my bacon. The last batch I did with the big guns - 50/50 mix of hickory and mesquite dusts. The smoke flavor is fantastic, as good as my favorite - german oak. I thought that oak would give the darkest hue of brown color and hickory will contribute to more of red-ish color, but hickory in mix with mesquite gave the bacon the dark brown hue I've never had before. Beautiful.
I'm probably smoking bacon longer than it is norm here (last batch was in smoke for 48 hours and burned 5 loads on big AMNS, but I love my bacon "fragrant". BTW I always eat my bacon raw i.e. I never fry it.
As for cure timing, I'm going with 1 inch/7days rule, so far so good.