i see alot of us are smoking pork products right now. i got some ham slice curing and bacon. my meat guy said on ham slice 4 days and smoke to 145..this is my first batch with an electric smoker so hoping no to dry this batch out.. also went with a regular salt brine and a honey bourbon brine on the bacon for 7 days....smoked the hocks without brining just for flavor. before I smoke the bacon i was gonna rub some coarse blk pepper and let it dry then smoke...anyone got any tips before the smoke hits the fan? apple or hickory?