I don't know about everyone else but I always do a "dewater cycle" when I am smoking cured or brined meats. Takes normally about the first hour which I don't really count towards my smoking time. I open my vent 100 %, and I leave the door on latch but not closed. It allows the meat, in your case bacon a chance to evaporate the bulk of the surface water. It usually takes about an hour and I do it at high temp, then I drop my smoker temp down to the cold smoke temp I am wanting to hold. With the door opened it only takes a moment, when it gets below the temp I want to hold, I close the door, crack the vent and apply the smoke.
I do it when I would normally be doing my "Preheat" of the box.
I also have a MES cold smoker but mine generally stays attached to my MES40, I use my AMPs more commonly in the MES30. I have found that the MES Cold Smoker adds about 10 degrees to my box temp., that's on a 40 so you'll want to check and adjust it accordingly for your 30.
70 degrees, must be nice.....LOL Coldest day in Jan/Feb and I have trouble getting down to that.
Just something else to throw out there in case you hadn't thought of it already, double smoking. I started double smoking sausages and andouilles last year and I will probably never do another single some on any cured meat.....Wow what a difference. Cold smoke, then in the reefer to dry and smooth, then back in the smoker the next day for the old double whammie! Its really amazing the difference.