This is my third smoke of bacon. The first two smoked at 120 for four hours. Apple was good, Hickory was a little too much for my taste on bacon. I have 45 pounds of cured bellies in my home built smoker. Using apple wood and maintain a temp of 90 degrees. I plan on a 10 hour smoke. Then in the fridge for a couple days and slice. Will post pics tomorrow of bacon in smoker, on counter....sliced, fried,,,,mmmmmmmmmmmmmmm.. stay tuned.