Using a hickory powder I normally smoke bacon to the desired color and at my convenience. At times it may be smoked continuously, at other times when the days are warm and the nights are cool, I will smoke for 12 - 15 hours overnight then place the bacon in the cooler until the next smoke.
The smoker used for bacon will allow me to keep the internal smoker temp at or below ambient temperature not to exceed 60° - 65°. Using an
AMNPS and hickory powder, a very thin, light, whitish blue smoke is being used. It starts in a cast iron stove and then passes through a three-inch pipe for approximately 8 feet to the 23 cf. smoker. This cools the smoke and condenses most of the creosote before it reaches the smoker itself providing, what I call, a cool smooth smoke. The bacon that I am curing now has taken me five days to apply 53 hours of smoke, it should be done after another 15 or 20 hours of smoke.
You will most likely find your own way of doing it. The main thing to keep in mind as Dave has quoted, take your time and don't try to rush it, you will be rewarded.
Hopefully, this has answered your question.
Tom