I use the A-Maze-N pellet tray, probably something similar you could make yourself there in Belgium...
https://www.amazenproducts.com/product_p/amnps5x8.htm
This produces large amounts of smoke without any heat, so there is no concern for condensation of smoke or creosote formation. It works well for cold smoking cheese, spice, fish, meat, virtually anything you want to add a smoke flavor to.
Cold smoking adds a deeper smoky flavor to the bacon. Taking it to a final internal temp of only 54° C / 130° F with heat over a long period of time, does not cook the bacon, but merely renders out some of the soft saturated fat. This helps to mildly firm the bacon and concentrate flavor. It makes slicing easier and leaves less melted fat in the pan when cooking.