I've made a few batches of bacon in my vertical electric smoker heating element and wood pan at the bottom, bacon up top. The taste is really great, good smoked flavor and color, but when you fry it up it remains chewy and does not get crisp. I use the Pops brine, rinse and dry and hot smoke. I can use a remote heat source, but have not done cold smoke so far. Any advice appreciated. The weather is nice right now and I'd like to do some bacon!