Ken, that bacon looks really good. I think I will have to try using some counter bacon, too!
This is funny, because I first got turned on to double smoked bacon from the guys who run a local smokehouse. The stuff is terrific, like candy, it's all black and sugary and sweet, good warm or cold. Then when I got the smoker I decided ok I'm going to double smoke bacon, and I did the long way, using the recipes on here to first make smoked bacon, then slice it, coat it, rack it, smoke it again ... the results are terrific ... but then I talked to the guys at the smokehouse about it, and it turns out that they just buy the local produced smoked bacon, add the maple and sugar and spices, and smoke that! So this is definitely a good thing to try and experiment with!