So my first go at doing bacon had me killing time at work learning and reading how to get it right. AMZNPS arrived just as the bacon finished it's 13 day cure in pops brine. After a couple days in the fridge I fired it up hoping to cold smoke over night on my dynaglo offset. Had great smoke for 5 hrs, went to bed, dog got me up so checked on the smoke and she's out at 130a with a little over a 3rd burned. OK, my question: I'll figure out the why the fire went out thing but I'm wondering about the safety of the meat sitting out for several hours. I got it going again, went back to bed and at 5a it's out ago in so the meat prob sat with no some for 4,5, maybe 6 hours. Thoughts on putting more smoke to it tonight after work?