Smoked bacon.

I think wood is like brine or rub and has its own flavor profile. For that reason, I mix my woods to get a fuller balance of flavors. When I do bacon, I stick to fruit which is a combination of apple and cherry.

Mesquite is strong and I don't care for it much beyond heavy cuts of beef.I like apple, white oak, or hickory in that order for pork.

I've used maple and applewood to smoke pork (never done bacon).

When in Alaska, where it's hard to get much in the way of smoking wood, I've had pretty good luck with applewood chips on top of charcoal.

Used hickory a couple of times on pork, but even on a bigger roast, the smoke overpowered the pork.... I liked it, but my Carolina in-laws thought it was sacrilege.