Preheat your smoker to 160-170 degrees F using your favorite hardwood. Apple, maple, and hickory are all popular for smoked bacon. Place the pork belly directly on the grill grates, close the lid, and smoke for approximately 6 hours, or until the internal temperature of the pork belly reads 155 degrees F. Slice and cook.
Select the cut of pork that you like for bacon, and cure it with your favorite Bradley Cure. Just before beginning the smoking of the bacon, use a basting brush to “paint” the surface of the bacon with maple syrup, light corn syrup, or honey diluted with a little water.
Raise the smoke chamber temperature to about 150°F (65°C). Using maple wood, smoke about 2 or 3 hours more until the surface of the bacon takes on an attractive reddish-brown color. Remove the meat from the smoke chamber.
I prefer to use apple or cherry wood because it gives the bacon a milder smoke flavor with a touch of sweetness. If you use anything stronger (like pecan, mesquite, or even hickory), then you should go very light with the amount of wood so as not to over-smoke the bacon.