I think the guys posts above have some good ideas for seasoning flavor so I don't have anything to add when it comes to seasoning. I believe I do have some info on wood smoke flavor though.
I did my first bellies a couple of weeks ago and did a very detailed post about it and some of my findings on smoke flavoring
http://www.smokingmeatforums.com/t/259287/1st-pork-belly-bacon-lems-jalapeno-bacon-seasoning-some-bacon-mysteries-solved-qview-included
Basically it seems (to me and please confirm on your end) that you will get distinct and noticeable wood smoke flavors when the bacon is softly cooked or if you smoke to safe internal temp and eat.
If you fry the bacon to be crispy then it seems the noticeable differences in wood flavoring are lost. You still get great smoke flavor but good luck telling the difference between apple, cherry, and/or other woods you smoked with.
I prefer my bacon soft and not near crispy at all.
I think I am leaning towards Apple wood slightly beating out Cherry wood for flavor that I can definitely taste on soft bacon.
I did 70/30 Apple/Hickory on one batch and 50/50 Cherry/Pecan on another batch.
They both turned out excellent and I would do either again in a heartbeat.
The apple based bacon gave me a lovely flavor that for some reason makes me think of chicken.
he cherry based bacon gave me a lovely flavor that for some reason makes me think of beef.
If you are going to cook crispy bacon then do whatever you want when it comes to wood because I believe you will lose the subtle differences in flavoring of the wood. If you like soft bacon or would like the opportunity to have different flavors then I'm guessing any of the fruit woods would be a wonderful hit!
I tried to tackle a number of mysteries (to me) in my post and address a number of things like the following:
- Skin on vs Skin off bacon
- Desalinization of belies that are too salty after curing
- Wood flavoring mystery (soft vs crispy bacon)
- Smoker temp 165F and fat rendering
- LEM's Jalapeno Bacon seasoning review
If you can stand to read a lengthy detailed post then I think it might have a nugget or two for you to utilize and may answer/raise questions that could help us all. I hope this info helps :)