Many thanks to all who offered advise to help me get this done!
All in all, I would say this was a successful smoke.
Things I will change next time are the amount of wood I use - my smoker takes much less wood to smoke than most, and I forget that when reading threads on this forum. So my bacons were a little bit smokey, good, but a little too smokey. I did two additions of wood for this smoke, 1st round was hickory, 2nd round was cherry - next time I will half each type of wood, and mix them together in the 1st stage of the smoke - gotta remember this, this is the trick with "my" smoker. Lastly, I will brine and stitch pump my next bacons - Hi mountian cure is nice for the layman, but a bit to salty. With homemade brine, I can control salt.