Cold smoke problems.

Hey guys Dūgan here. I'm from Chesnee SC, 46 yrs OLD maint manager and I love cooking outdoors, lowcountry, bbq, chicken boggs etc etc. If I can cook it outside then I'm all in. I have a large rotesserie cooker I built from propane tanks and I just built a smoke house, wanting to try my hand at bacon and hams. I have some great cures for the bacon and hams. Have a Black Forest cure from a friends OPA in Germany. I tried the bacon thing this weekend. And it turned out terrible. Everything looked great, but the smoke was extremely STRONG almost like tasting a piece of half burnt firewood. I used maple and apple wood. I hope I've came to the right place to learn what I did wrong. Any ideas will be greatly appreciated. [/IMG][/IMG]