Hello all, what a wonderful forum this is and thank you to all the experienced posters, i have learned a lot in a short period by reading and i am just about ready to take the plunge and buy a decent 3' propane smoker. I am primarily interested in making Bacon. I was about to click that one click button on Amazon and order up the smoker i had selected and then i read a review about how it was a terrible selection for cold smoking unless you left the door ajar (not an exact science). Which has now thrown me into a state of confusion, mainly because i do not really understand the pros and cons of cold vs hot smoking. I have not really been able to find a good comparison of cold vs hot in general, or specifically for Bacon. So i was wondering if some of you guys who have smoked it all, could give me say the top three pros and cons of hot vs cold and what things i might need to be aware of with cold smoking (like maybe risks of poisoning my friends with bad bacon). I have a good chamber vacuum sealer for storing my meats after they are smoked.... though not sure if the first few 3 lbs batches will last long enough to require any form of storage. Also due to the fact i come from, and now live in countries that do not really smoke a lot, i would not know the difference in taste between Hickory or Mesquite. To save me buying 2lb of every different kind of wood, can you give your top two favorites for Bacon smoking. Thank you in advance for any advise, i look forward to reporting my successes.