I smoked 10 lbs. of bacon this weekend and it came out completely inedible, tasted like it has been in a house fire. This is the first time that I cold smoke something. Hot smoking sausage in the same setup works great. I am wondering if there is something wrong with my design or if it just needs more ventilation? Finished bacon, looks good, tasted terrible. Smoke Hollow smoker with Mailbox mod. This is where the smoke enters the smoker, it was clean when I started, this is after only 9 hours with Traeger apple pellets in the AMAZEN. Any ideas?