Bacon Mmmmmmmmmm........... Bacon!
There is two excellent tutorials here. Pops which is a brine and BearCarvers which is a rub.
Here is what I understand, max heat allowable is approx 140 degrees. The warmer the bacon the better the smoke holds on, but you don't want to "Cook" it or render the fat. So from what I have seen some do cold smoke with a smoke generator the entire smoke. Some of the more seasoned veterans do extended smokes gradually increasing the temp from 100 to approx 140 carefully watching to not render the bacon. Some small amounts of weigh loss are generally given to loss of water from curing. Less than 5% seems acceptable.
Cold smoking can but doesn't require a cooling medium like ice. More normally its achieved by just using a smoke generator with no additional heat from the smoker.
If you still have questions and don't we all I would suggest you read either:
Craigs Tutorial (Pops Brine)
These guys are ahead of the curve on makin bacon.
Hope it helps.
BTW here is my first bacon.
Its a lot of fun, the first batch only lasted days all the neighbor as well as the butcher took some. Sunday or Monday I'll have some more coming out of a 2 week brine/cure. Thinking maybe this time I'll do a cold smoke. Oh and the above picture is a 10 hour smoke, 100 to a max of 137 degrees. Want to try a cold smoke to see if there is a difference in the meats texture.
Enjoy the smoke.
Craig's Readers Digest version of Pop's has a very easy simple cure guide as to how long to brine/cure per meat type.
Bear says that ham cured butts are the ambrosia of the gods!
Pop Bear and Craig are pretty dang smart smokers.