Bacon comes out of the smoker

A couple hours later, it looks like the bacon has reached 150F internal temp. Took longer than I expected: I was watching the temperature and it was rising and then sort of hung around at about 120-130F without moving up much.  Probably the surface moisture evaporating off the meat.

Went through about 5 or 6 bisquettes. At $6/dozen, this is about $3 of wood chips.  On the other hand, I have no idea if this is going to come out too smoky or not smoky enough. As always, there's some amount of experimentation needed.

So here's what the finished product looks like.  Next, into the refrigerator to chill it, then we'll try slicing.