COLD SMOKE on Pellet Grill

Wanted to share my invention.

I'm making home cured bacon. I have hot smoked bacon many times. A friend told me that cold smoke imparts more flavor to the bacon. I decided to try it.

I made this out of a bucket (yes, plastic I know but stay with me) I have a Smoke tube inside the bucket. The tube is sitting vertically in a terracotta pot which is on top of rocks. The rocks allow for air flow. The top of the bucket was cut so that an aluminum duct fitting would slide in, 3 inches above,3 inches below. I coated the inside of the bucket with aluminum foil and used aluminum tape around the duct fitting. With the rocks, and the terracotta pot, the top opening of the smoke tube sits centered, vertically, within the aluminum housing. I am hoping this keeps heat off of the plastic. The duct itself is secured to the ash cleaning hole on the bottom of the grill, with the bail open of course. I have an aquarium air blower [which I use for humidifying my vegetable grow tent]. I inserted it through the side of the bucket and under the hole in the terracotta pot to blow air in and up. Lastly I put a kink in the duct to allow the smoke to cool on its way up.

So far so good.