Hey Sailor, I read "Hot smoke until the internal temperature of the meat reaches 150F" ... Not sure if that implies cooking anything ahead of that point as "ahead of time" ... 150 is the "safe" internal temperature before storing it for frying later.
Looks like bacon to me... As any good Canadian, we got the maple and bacon thing down pat.
Try glazing the (thicker cut) bacon with marmalade or jam while cooking it .... Or put bacon in a PB&J sandwich....off the hook good.