Hi everyone! I will be smoking some bacon that I have been curing. I unfortunately don't own a cold smoker, but can maintain a temp of around 190-200 degrees in my offset smoker. I'll have some room in the smoker for something else (probably around 15 inches or so of surface space) and would hate to just keep it empty. Any suggestions as to what would smoke well at that temp that would be food for dinner as well? Thanks!