For the first batch of bacon, pictured above, we left the cap on while it was smoking. It was absolutely delicious but all the smokey flavour went into the cap instead of the bacon itself.
For the next and all subsequent batches of bacon, we took the cap off about half-way through the smoking process. It was even more delicious because the smokey flavour permeated the bacon.
Sliced and ready for cooking....
Just out of the smoker (we use a tray of woodchips on one side of our gas barbecue)
It's great with toasted flaxseed prune bread!