This weekends smoke is going to be 25 lbs. of buffalo bacon (spin off of the venison bacon), a couple fattys, bacon wrapped morning doves and either pork loin or pork chops. If I go with pork chops I would be interested in hearing suggestions an how to prep them before smoking? 1/2 the buffalo bacon batch will be smoked in hickory, 1/4 of the buffalo bacon with be smoked in mequite and the remaing 1/4 smoked in apple. When I smoke with apple a am planning on adding the doves and pork.