Let me start by saying I love bacon. I need to some good advice and a good place to get started on smoking some real bacon so throw me whatever you got. Ill be using a weber smoky mountain. Any help is greatly appreciated!
Bacon, There is two excellent tutorials here. Pops which is a brine and BearCarvers which is a rub.
Here is what I understand, max heat allowable is approx. 140 degrees. The warmer the bacon the better the smoke holds on, but you don't want to "Cook" it or render the fat. Personally I do mine 90 to 125 and the bacon appreciates the warmth but doesn't burn.
So from what I have seen some do cold smoke with a smoke generator the entire smoke.
Some of the more seasoned veterans do extended smokes gradually increasing the temp from 100 to approx. 140 carefully watching to not render the bacon.
Some small amounts of weight loss are generally given to loss of water from curing. Less than 5% seems acceptable.
Cold smoking can but doesn't require a cooling medium like ice. More normally its achieved by just using a smoke generator with no additional heat from the smoker.
If you still have questions and don't we all I would suggest you read either:
Any questions anyone and everyone will be excited to tell you about their bacon.
Oh me, I am a fan of Pop's. I love easy. and Pops allows you room for your own personal taste and the ability to walk away while it cures. I love my bacon. But be warned once you make smoked bacon there really is no turning back. You are in for life. There is no smoking excitement like bacon.