I make Bacon often. I have a Bradley Smoker and have discovered how easy it is. Most of the time I use a pork butt (shoulder) and slice it so it's half as thick as originally was. It's easier to find than belly's, for me anyway.
If you liked your belly bacon try using the back loin. It's canadian bacon. Make it just like you did the belly. Tenderquick has sugar and salt and the nitrites and nitrates. After the week is up I will rinse then soak for 2 hours. It removes alot of the extra saltiness. Then coat it with about 1/4 cup maple syrup and smoke as usual. I take mine out at 140*.
Here are some bacon recipes. http://www.susanminor.org/forums/forumdisplay.php?f=23