Cold smoking bacon questions Ill be undertaking my second attempt at home-smoked bacon soon. First attempt was hot smoked in a Stumps (took about 3 hours until internal temp of 145-150 was reached). Good results. This will be my first attempt at cold smoking. I'll be using the AMZN Pellet smoker (apple) and my Weber kettle. Couple of questions for those who have cold smoked (with kettle or otherwise): 1. I know the length of time to smoke is up to the individual, but what has been your experience with bacon cold smoking times? 2. I've heard some that cold smoke in stages (some today, some tomorrow, etc)....I'm curious what the benefit is to this...and is it necessary? 3. Is cold smoking more susceptible to that ugly 'c' word (creosote), or is that more a function of other factors (air flow, etc)? 4. With vents fully open on bottom and top of the Weber kettle, should that provide adequate ventilation for an extended smoke? 5. After pellicle has formed, is it necessary to bring the bacon to room temperature before smoking...or can it go on cold? Any other tips would be appreciated as well...thanks in advance.