Picked up a hot smoker at a garage sale a few years back for cheap, it works, used it a few times, but haven't used it in a while. Was thinking of making bacon with it. Obviously, I'm not very experienced with smoking, so I have a few questions. I am planning on using this recipe from Food Network as a three day curing sounds easy enough. However, since I do not have a cold smoker, what would you knowledgeable folks recommend I do? Open up the door on the smoker to let some of the heat get out? Put less coals in? Have any tips for a first time bacon maker? Edit: Oh yeah, I don't think it matters, but i'm in NJ.