I hear good things about that Pork Belly guy....
Glad your bacon turned out, but don't be shy about smoking longer. If the ambient weather temp is warm or hot keep the smoke sessions short. Cool the meat in the fridge for 8 or more hours then smoke for another 2-2.5 or so. In cold weather let it run eight hours, no worries. To me bacon and jerky can never be too smokey.