Well, mine was my first time Maken Bacon, other than raisin Sir Francis Bacon, and letting the butcher do him up. Which I don't count.
I was going on stuff I've read here, and hanging on Dave's apron strings like a 2 year old.
Since I tend to ruin things by over smoking, I did a 4 hour cold smoke, pulled a belly and a buckboard slab, then let the other two finish the ~2 hours of sawdust in the tray. (apple wood)
I liked both, neither one tasted too "Smokey", and the wife liked them. So I quit while I was ahead.
I've decided I like the cold smoking, and using dust (from De-constituted pellets).
I made a couple of blunders, but I learned from them. ;)