"my mistake, my recipe book calls for 135 degrees till the internal temp reaches 128 then to lower to 120 till desired color.


How long does it take at 75degrees? "

Anything over 75-100 degrees is cooking and not cold smoking. If you want to cold smoke I hold my bacons at 75 degrees for about 28 hours. I prefer a more smoky taste others may not. if you want a less smokey taste just smoke it for less hours.
One of the biggest problems people have is not cleaning their smokers out. The creosole builds up on the inside of the smoker and when the smoker gets warm it drips on the meat giving it a very strong almost bitter taste. You should clean your smoker at least twice a year depending on how much you use it. Since I use mine almost everyday I clean my smoker about 4 times a year. If you use your smoker only occassionally you could get away with cleaning it only once per year. By the way I mean clean it by using a pressure washer or a high pressure hose and notjust washing it out.