Cold Smokin' Solution

I have a 30" Masterbuilt smoker I use for Makin' Bacon, both Canadian and belly bacon.  For cold smoking, I took a tin can and drilled a half inch hole in the side near the bottom, big enough to fit a 60W soldering iron into.  I set the can near the bottom full of apple or hickory chips, put a lid with a half inch hole in the middle on the top (I use a clean paint can lid that I've been using for awhile). the lid is necessary to keep it from flaming up.  Stick the iron in through the hole and into the chips.  Adjust the door to just allow the cord out and plug it in.  Watch the smoke and the temperature.  If the smoke stops, put on gloves and shake the can.  If it needs more chips, put 'em in.  If the temperature tops 100 degrees, unplug for awhile.  Don't cook it, smoke it.  The length of time is up to you, and your vigilance.  Mine usually takes about a six pack.  The Canadian bacon is pork loin, so it takes longer.  BTW, I still use the smoker for ribs and shoulder. 

Applewood smoked Canadian.