Real hickory smoked bacon. Smoked for an 1 hour and 40 minutes with Kingsford long burning briquettes and a large piece of hickory wood. This tuned out quite good I think. I made it for the lady as she is the bacon fan.
I just smoke a cured (I used curing salt, sea salt, black pepper, brown sugar, and a little maple syrup) pork belly with charcoal and a few chunks of applewood. It turned out fantastic.
I regularly do this as the coals are slowly cooling and the main dish is off the grill. I drop the fire box to the bottom, cover the grill with thick-sliced bacon, close the lid and check it every 10min.