I haven't done a spiral, but have done a lot of pre-cooked. Jeff put his spiral in a pan and I think that is OK, but like FIU said, probably not needed. Don't get any smoke to the face that way. That's usually the pieces we fight over at my place.
I would do it face down, so as to minimize the amount of distortion of the meat since it is already sliced.
I use hickory. Apple sounds good too, just hard to come by down here.
I don't cook mine to temp since it is pre-cooked. I like a lot of smoke, so I run mine for 5-6 hours 225-250. Probably don't need to run that long for most folks. That's just how we like it.
Pull it after 3 hours and try it. If you don't have enough smoke, put it back on.
I would do a mop to keep it moist - especially since it is spiral cut. Apple juice or whatever. I get fancy with maple syrup, apple cider vinegar, dijon, and bourbon. But anything will do. Here is my last one:http://www.smokingmeatforums.com/for...ighlight=maple
Good luck. Let us know how if turns out - don't forget Qview.