New guy here Imhave been lurker for some time the amount of knowledge is second to none. Great help. I use GM pellet grill and I made a cold smoker that is fired with green wood it stays below 100 deg and the amount of smoke is controlled by a very small air compressor and air regulator. I am making my first run at bacon it is brining now in pops brine mix. I have successfully cold smoked salmon, made jerky and smoked turkeys, chicken wings and even pizza.