I'm doing a demo cook Saturday at a new BGE dealer and want to do some bacon with applewood to be served with biscuits for the morning session. Never tried it but I think it would be pretty darn good. I will try it at home first, however. My question is what to cook it on as well as time, temp., etc. I was thinking of maybe hanging the slices on the members on the rib rack with a drip pan. Any other, and probably better, ideas?