I have some fantastic sliced bacon that I would like to cook on my Bradley Digital 4 rack.
My initial thought was that smoking might be overkill as it is already cured, but I could be wrong.
What are some recommendations on temp/time and possible smoke time?
in this case,,, cold smoke the bacon only,, ,do not cook it,, this way you will have smoked bacon,... i would recommend apple, maple , oak for no more then 2 hours ,,, hickory for no more then an hour until you find a ballance of what you like
Isn't a special attachment required for cold smoking?
yes and no... there is an attachment that makes the temp in the box cooler,,, however ,, if you use only the puck burner in cooler temps ,,, and if needed add ice to keep the temps down,, you will do just fine,,, most cases cold smoking is considered under 100 F any way,,, and if you smoke for only two hours then back in the fridge,,, you get out of the danger zone as quickly as possible.