Well I suppose I should update my thread title, or start a new one as I am on to batch number 3.
This time cold smoking 2 different types, one is the fresh belly that I bought 2 weeks ago, and the other buckboard bacon from a nice pork shoulder. They were cured 11/13 days and overnight pelicle formation and today I am experimenting with the smoke tube filled with moistened and fluffed and dried hickory pellets stuffed into the tube with a handful of pellets at the open end to get it all going. Half hour now and it's smoking quite nicely. I have a stove element on a t-stat in the bottom of the BGE and have it set for 13C (55F). I have a pizza stone sitting below the main rack to keep any direct heat from interfering.
I have been enjoying the bacon daily, come on tread mill, and have found the second batch a little salty, glad I am able to tell the difference in .5% salt. This method was JCinQC Jeff's 10% brine method which worked very well.
More pictures tomorrow after the hot smoke.