I did my first cold smoke bacon yesterday. Used the A-Maze-N 5x8 pellet smoker in the LBGE. Apple wood pellets for 10 hours, temp. never got above 75. They had good color, but I noticed a couple of things. I sliced and cook a piece right after I took them off the egg, good flavor, but a strong smoke taste. Do you let it sit covered in the fridge for a time to mellow out the smoke? Also, I handled the slabs bare handed and I've got stain on my hands that look like I've been smoking tobacco for 50 years and it's hard to get off. I quess I'll use food handling gloves next time. Is 10 hours to long?