What to put in the smoker this weekend?

[DenverGP]

Just finished rubbing down 10 pounds of pork belly to cure for bacon. 5 pounds got a maple/brown sugar rub, the other 5 pounds got a pepper/spicy rub. Rubbed down, sealed them up in plastic bags, and into the fridge. It'll go on the smoker on sunday for 4 hours or so.

Picked up 50 pounds of seasoned oak firewood which will be the main fuel. Picked it up over at Sante Fe Sand and Gravel. And I already had a bunch of large chunks of my usual flavor woods to add in. Got chunks of hickory, mesquite, apple, cherry and pecan.