Was the inside of your can white or galvanized? You shouldn't really heat these cans up. The white is plastic, the galvanized, is galvanized. Not two things you're supposed to have around cooking.
If you still have the bacon, you may want to seal it up and let it mellow for a week or two. It works with cheese, it may work with bacon.
For future use:
Does the heat dial on your smoker start at off, then go to high, med, then low? I have used one like this. To get lower temperatures, you need to put the dial between off & High. It's a fine line to walk as wind can blow the flame out. Water in the water pan should help reduce the temperature in the smoker. The water will absorb the heat it needs to evaporate, essentially cooling the flame.