Anyone cold smoke bacon on their LSG, etc insulated vertical?

Wondering if anyone has cold smoked homemade bacon on their LSG vertical, or other insulated vertical?

My plan is to make a very small fire with a few briquettes and a small piece of wood, and fill the 8 gallon water pan with ice.

Looking to keep the LSG insulated pit at around 40-60 degrees or so.

Just wondering if anyone has done this before?

I have four 2-3lb slabs curing now in the fridge, should be ready in 5-6 days and not trying to reinvent the wheel if possible.

Thanks!
Jason

Thanks guys! I think I am going to try to take advantage of the thermal mass of my LSG and the wonderfully big 8 gallon water capacity.

Plan is to start a tiny Stubbs briquettes fire with a small piece of hickory on the top. Then fill my water pan with a few bags worth of ice, maybe 20-40lbs ($2 worth!) That should keep temps really low, as my LSG has the deflector plate as well to keep heat from directly contacting the built in water pan.

I know I can get a 4 hour smoke using about 12-15 briquettes and a hunk of hickory wood, which will look like a tiny speck in my firebox that can hold 40 lbs of briquettes at one time.

I will post some pics after my experiment. Bacon should be cured and ready for smoke on Sunday.

Hopefully it will be just another perk of getting the big LSG versus the Mini! Gotta love rack space and thermal mass!!

Thx!
Jason

Will do Rik, I think it should work out just fine.

If I can do it with a few $ of ice it will be great!

I used Cure #1 at the rate of 0.25% per weight of meat. Will know how well it came out on Sunday!