You may remember last time I did bacon I warm smoked it. Temps stayed between 100 and 137. This time I thought I would try it cold. So after 3 hours, the bacon going from 37 to 81 degrees ambient, 3/4 of the first row of pellets. All the meat appears to be doing is sweating. Looks as bad as me weeding the yard. My question is, will the meat take smoke thru all that sweat? I mean its alot of juices out there. Should I pull 'em and dry 'em? Or as that wizened Guru says, "Patience", only 13 hours left to go?