I have cold smoked before, chilly today infact when I went out for one.

Sorry, feeling a little smart today. I have cold smoked lobster before. I used a large cookie tin with a metal rack placed inside it. Had some wood chips, really small ones like the size of sawdust really, and once they were smoking placed the lobster on top of the rach, putthe lid on the tin and put it in the freezer. Kept checking to see how it was doing every so often. Worked pretty. Not sure how well it would work for bacon. Are you talking about the whole process, bringing the meat, cold storing etc, or smoking bacon from the butcher?