Mix together the maple syrup, brown sugar, black pepper, and paprika in a bowl.

Using a basting brush, apply the maple syrup mixture evenly over both sides of the bacon strips.

Preheat your Green Mountain Grill to 225°F (107°C) using applewood or hickory pellets.

Place the bacon strips directly on the grill grates.

Close the lid and smoke the bacon for approximately 2 hours. Flip the bacon halfway through the cooking time for even smoking.

The bacon is ready when it reaches a deep golden-brown color and has a crisp texture. Use a meat thermometer to ensure the internal temperature reaches at least 150°F (65°C).

Remove the smoked bacon from the grill and place it on a wire rack to cool slightly.

Once cooled, serve immediately or store in the refrigerator for up to a week.