Apple or Hickory wood chunks - how many?

Alphonse

Got a 14 pound batch of bacon coming forward for cook/smoke on Sunday.  I have a pork belly that I divided into six slabs of bacon and have it in 3 different cure recipes.  Planning on doing two runs on the Egg, one with apple wood and one with hickory chunks.  Plan on an indirect cook at 200F with target of 150F for the bacon.  I use a temperature control system.

How much apple or hickory should I add to fire and when?   I assume that I would wet the apple wood and put it on there after the base fire was in good shape and ready to go.  Give the apple or hickory a few minutes to get going and then start the cook.  I have learned that you can get too much smoke on certain meats.  This is my first shot at bacon.

KennyLee

I've not done bacon, but for ribs or a shoulder, I would put in about a half dozen or so fist size chunks.  For the most part I disperse it throughout the lump when loading the fire box, but might hold out a couple to toss on top once the fire gets going.  That should get you some good smoke throughout the cook.  And I never soak my chunks, just put 'em on dry. 

JerkChicken

I use 2 nice size chunks of apple for my bacon. Wetting them is not a good idea. It does nothing but put out your fire. The key to the bacon smoking is to keep it nice and low, you don't want to over cook it. Hickory is good too, but I prefer the sweeter taste of applewood

TonyA

When I use fruit woods, I am more liberal with how much I use.  I use 3 chunks on ribs, 6 on butts. 1 on chicken or turkey.  I would personally use 4-5 chunks of apple or similar for bacon.  I typically only use hickory or oak for brisket and then just a chunk or two.  That said, I am most definitely on the discrete end of the smoke application spectrum.

I bought a local package of "applewood" bacon a month back, we cooked it and it was unmistakably hickory smoked and a whole lot of it.  Inedible for us.