Made myself some bacon two weeks ago (OK... I'm a little lazy and should have posted it earlier...) I used the cheap-o soldering iron in a tin can smoking method and smoked it in my grill. It came out quite good. Managed to get about 45-60 min before I had to refill the can. Smoked it for about 8 hours in a mix of hickory and apple chips.
Some fresh pork belly:
Rubbed and ready to cure
On the grill with various pieces of cheese (it was a hotter day than I had hoped, but decided to smoke the cheese anyways...)
Picture of the can under there
Nice and smokey