I've tried cold smoking in my 40" gas grill with nothing but the AMZN smoker going from both ends. I did this for 10 hours yesterday. I also tried one slab in my Cookshack Smokette but had trouble producing smoke at its lowest setting of 140*. I bumped up the heat to around 175 but worried I would render the fat so I stopped after 15 minutes.
I was tempted to light one end of the AMZN dust in the regular grill and just let it go overnight but was worried about the food safety of leaving the bacon at outdoor temperature for 24 hours. Although it tastes great it looks pretty much the same way as when I started a day ago. I appreciate any thoughts you may have.