Okay, I read all the forum posts about making bacon. But, what I keep running into is the term "cold smoked it for XX hours". I read other posts for gradually increasing the temp's from cold smoking to higher temp's. I am a newbie to this and don't really have an understanding of what cold smoke means. What is the temperature range of cold smoking? I have read about bacon smoking with starting temp's of 180 and up. Please help me understand "cold smoking" better!