I used High Mountain Buckboard Bacon cure and it says to heat smoker to 150 deg then add smoke and run at 200 deg until internal temp is 140. I was hoping to do a cold smoke. Can I still do a cold smoke instead? It is has a curing agent in it and so I do not see a reason why I couldnt. This is my first attempt at bacon.
I have a WSM and I dont quite have the nak for changing temps from low to high.