OK i just got done mixing my cure and bagging up my bacon for its 2 week hiatus in the fridge. This is my first belly bacon so i was looking for some ideas about what wood to use for flavor. I've always been a hickory wood fan. First off its pretty darn good but its also plentifully in my area. I been cutting down hickory's and using the wood to smoke with for many years. But i just recently picked up a AMNS to do some cold smoking with in my MES. I bought the kit that come with three different woods in it. I have hickory,cherry and apple dust to choose from. Now here's the question. What do you use? Have you tried different types of wood and choose a specific one for your bacon or do you just use what you have on hand. I kinda figure the hickory would work just fine. I've used it several times to make Canadian Bacon and just about every thing else. Kinda curious about the apple. Never tried the cherry so i have no idea what to expect with it. Don't have any maple.