Temps will go up when you raise the lid - more airflow = higher temps. I'm still pretty new to smoking bacon, but I've taken the IT to 150 and I've taken it to 127 - got good results with both. Cold smoking is a lot lower temp - I wouldn't know exactly what 'cause in SoCal we don't get cold enough ambient temps to do that, which is a bummer. Last weekend I ran cooker temps between 135-150.
I'm assuming you've used either Instacure #1 or Tenderquick for this, correct? That is what enables you to keep pork in the "danger zone" for an extended period.
Thirdeye has a mighty fine blog
you may get some good info from.
There's been a bunch of bacon love the past couple weeks, so search around a little and you should find some great threads - there's a search box at the bottom of the page.
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