I recently got a GMG pellet smoker (Jim Bowie) and I have been smoking like crazy the last couple weeks (5 racks of ribs, 4 tri-tips, 2 salmon, and a pork shoulder). I have been reading all of the great info you all have been posting about curing and smoking bacon and want to give it a shot. The only problem I am running into is the temperature of the smoke. The lowest I can set my smoker is 150deg and I noticed most of the smoking occurs btw 100-140. I am worried that 150 may be too high. Can anyone please advise me? Thanks!