Thanks to everyone who has offered advice for cold smoking. You have helped me along. I cured the bellies for a week now and then I soaked them for an hour in cold water, pat dried them and then into the fridge for a day and a half. Tomorrow is going to be a great day for egging. I can't wait. Plan is to use my small egg to generate the smoke, stabilize it at around 275-300 (thanks for the help) and then have my large egg clean of all the lump and I will have a two tiered rack for the bellies. I will be using some seasoned applewood for smoke. I will do about 6-8 hours of smoke and then I will take a sample and fry it up to see how it tastes. If I need more smoke then so be it. Another tip I will be using is after smoking, wrap the bellies up and store in the fridge to mellow out for a couple of days. Then into the freezer for about an hour and then slice and vac seal the bacon. Going to be a great day outside, weather is co-operating and there is going to be a whisp of smoke floating through the neighbourhood. Gotta love it. Posting pics later. Once again, thanks to everyone who helped in getting me off the fence.
Large, small, and a mini