If you want to know how to cold smoke bacon on Z Grills 700D4E winter conditions, the short answer is this: keep your grill off, use a 12-inch pellet smoke tube as your only heat and smoke source, target ambient cabinet temps between 60°F and 80°F, run 6 to 12 hours per session over 2 to 4 days, and let winter air do the temperature work for you. Cold winter weather is actually the ideal season for cold smoking cured pork belly on a pellet grill, because the firepot stays cold and the cabinet naturally sits in the safe zone for smoke absorption without ever cooking the meat.
Below you'll get the full step-by-step process, the equipment that makes it foolproof, the cure ratios, the pellet picks, and the cold-weather pitfalls that ruin batches. Whether you're working a 700D4E, a Traeger, or a Pit Boss table-top as a secondary smoke chamber, the principles are identical.
When shopping for how to cold smoke bacon on z grills 700d4e winter, it pays to compare specs, capacity, and real-world runtime before committing.
Why winter is the best time to cold smoke bacon on a Z Grills 700D4E
Cold smoking must happen below 90°F. Above that, you enter the danger zone where cured pork belly sweats, fat renders, and bacteria like Listeria can multiply if your cure wasn't perfect. In July, even with the grill off, the inside of a closed pellet hopper cabinet in direct sun can climb past 100°F. In January, with outdoor temps between 20°F and 45°F, a sealed 700D4E cabinet plus a single lit smoke tube will hover right around 65°F to 78°F — the sweet spot.
That's the whole reason figuring out how to cold smoke bacon on Z Grills 700D4E winter setups is so popular on barbecue forums every December through February. The 700D4E's minimum auger setting still produces ~180°F of heat — far too hot for true cold smoke. So you don't use the auger at all. The pellet grill becomes a well-insulated, lightproof, ventilated smoke cabinet. Nothing more.
What you need before you start
- 5 to 7 lb slab of pork belly, skin off
- Prague Powder #1 (pink curing salt, 6.25% sodium nitrite)
- Kosher salt, brown sugar, black pepper, maple syrup (optional)
- Vacuum sealer or 2-gallon zip bags
- 12-inch stainless pellet smoke tube (hexagonal preferred)
- Hardwood pellets: hickory, apple, cherry, or oak — no mesquite for bacon
- Instant-read thermometer plus a separate ambient probe
- A small fan (optional, for pellicle formation)
Step 1: Cure the pork belly (7 days)
The cure is non-negotiable. Cold smoking does not cook or sterilize meat — the cure does. Per pound of belly, mix 1.1 grams of Prague Powder #1, 15 grams of kosher salt, and 15 grams of brown sugar. Use a scale, not measuring spoons. Coat the belly evenly, vacuum-seal it, and refrigerate at 36°F to 38°F for exactly 7 days. Flip the bag daily so the brine that forms redistributes.
On day 7, rinse the belly under cold water for 30 seconds, pat dry, and place it uncovered on a rack in the fridge for 12 to 24 hours. This forms the pellicle — the slightly tacky surface that smoke clings to. Skip the pellicle and your bacon will taste ashy instead of clean.
Step 2: Prep the 700D4E as a cold smoke chamber
Pull the heat deflector and grease tray and brush out any old ash. Leave them out — you want maximum airflow. Set your top grate to the highest position. Place an aluminum pan of ice on the lower grate directly above the firepot; this acts as a heat sink if the tube radiates too much and as a moisture buffer that keeps the bark soft.
Plug in the grill but do not press the power button. The auger and igniter must stay off. The reason you keep it plugged in is so the chimney damper sits in its open default position and so the cabinet seal is fully engaged.
Lighting the smoke tube
Fill the 12-inch tube with dry pellets and tap them down. Stand it upright, blast one end with a butane torch for 60 to 90 seconds until the pellets glow orange, let it flame for 10 minutes, then blow it out so it smolders. Lay it flat on the lower grate, opposite side from the ice pan. A full tube gives you 4 to 6 hours of clean smoke at 65°F to 80°F ambient.
Step 3: Smoke the bacon (6 to 12 hours per day, 2 to 4 days)
Hang the belly from the top grate using stainless butcher's hooks, or lay it flat on a wire rack. Close the lid. Check the cabinet probe after 30 minutes — you want 60°F to 80°F. If it's pushing 85°F, swap in fresh ice. If it's below 55°F, the tube may struggle to stay lit; crack the chimney damper wider.
Run 6 to 8 hours of smoke per session. Pull the belly, rest it in the fridge overnight (this is critical — resting deepens flavor and dries the surface for the next round), and repeat for 2, 3, or 4 days depending on how heavy you want the smoke. Two days = breakfast bacon. Four days = old-school Appalachian smokehouse.
Pellet picks: what burns cleanest in cold weather
In sub-freezing temps, pellet quality matters more than ever. Cheap pellets with high moisture content will sputter, produce white acrid smoke, and leave creosote on your bacon. Stick to single-species pellets from Lumberjack, Bear Mountain, or CookinPellets. Hickory + cherry blend (60/40) is the classic bacon profile. Apple alone gives a milder, sweeter result.
Recommended backup and complementary smokers
Many cold smokers run two cabinets — one for bacon, one for cheese or salmon — because once the pellicle forms, you don't want to risk warm-up cycles. Here are real-world picks worth considering as a second unit or a dedicated cold smoke rig.
Pit Boss PB150PPG Table Top Wood Pellet Grill
The PB150PPG is a compact countertop pellet grill that doubles beautifully as a dedicated cold smoke box for cheese, nuts, and small bacon test batches. Its small cabinet volume means a single smoke tube saturates fast, and the lightweight body is easy to move into a garage during a blizzard. At under 50 pounds it's portable enough to bring inside an unheated shed. Check current pricing at Pit Boss PB150PPG on Amazon.
Traeger Grills Pro 22 Wood Pellet Grill & Smoker
If you want a second full-size pellet grill that mirrors the 700D4E workflow, the Traeger Pro 22 offers a 572 sq-in cooking surface and the same minimum-temp limitation, meaning it cold smokes identically with a tube. The Pro 22's gasketed lid actually seals slightly tighter than older Z Grills models, which helps in windy winter conditions. See it here: Traeger Pro 22 on Amazon.
Traeger Grills Pro 34 Wood Pellet Grill and Smoker, Bronze
For larger bacon runs — think 15-20 lb of belly across two slabs — the Pro 34 gives you 884 sq-in of grate space and easily fits four hanging bellies at once. The taller cabinet also means the smoke tube heat dissipates farther from the meat. Find it at Traeger Pro 34 Bronze on Amazon.
SmokinTex 1500-C Commercial Electric Smoker
If you want true thermostatic control rather than relying on winter ambient air, the SmokinTex 1500-C is the gold standard. Its insulated stainless cabinet and 80 lb capacity let serious bacon makers run year-round, and with the cold smoke attachment you can hold 65°F regardless of outdoor weather. It's the pick for anyone who wants to make bacon in summer too: SmokinTex 1500-C on Amazon.
Amazon Basics 16-inch Vertical Charcoal Outdoor Smoker
A budget secondary cold smoke chamber. With no fuel lit, it functions as a sealed, ventilated cabinet perfectly sized for a smoke tube and a single belly. Tall vertical design helps smoke stratify naturally. Grab it here: Amazon Basics 16-inch Vertical Smoker on Amazon.
Comparison: best secondary smokers for winter cold smoking
| Model | Type | Cabinet Volume | Best For | Winter Friendly? |
|---|---|---|---|---|
| Pit Boss PB150PPG | Pellet table-top | Small | Cheese, test batches | Yes — portable |
| Traeger Pro 22 | Pellet full-size | Medium | 5-10 lb bacon runs | Yes |
| Traeger Pro 34 Bronze | Pellet full-size | Large | 15-20 lb bacon runs | Yes |
| SmokinTex 1500-C | Electric commercial | Very Large | Year-round production | All seasons |
| Amazon Basics 16" Vertical | Charcoal (used cold) | Small-Medium | Budget cold smoke box | Yes |
Winter-specific troubleshooting
Smoke tube keeps going out
Below 25°F ambient, oxygen flow drops and pellets struggle to smolder. Open the chimney damper wider, crack the lid 1/4 inch for 5 minutes to draft, and make sure pellets are stored indoors so they're not absorbing humidity overnight. A small 4-inch USB fan aimed at the lit end of the tube cures 90% of stalls.
Bacon surface looks wet after smoking
Cold humid air outside can re-wet the pellicle. Pull the belly, pat dry, and rest uncovered in the fridge for 6 hours before the next smoke session. Don't skip this — wet surface = bitter bacon.
Cabinet temp drifts above 90°F on sunny days
Even at 35°F outside, direct winter sun on a black pellet grill cabinet can push internals past safe cold-smoke range. Position the 700D4E in shade or drape a light-colored moving blanket over the lid.
Finishing and storage
After your final smoke session, vacuum seal the slab and rest it in the fridge for 48 hours. This equalization step lets the smoke compounds distribute evenly. Then slice cold on a meat slicer or with a sharp 10-inch chef's knife. Fry a test slice in a cold pan, slowly bringing it up to medium heat — if it's too salty, you can soak the rest of the slab in cold water for 1 hour before slicing the remainder. Vacuum-sealed cold-smoked bacon keeps 3 weeks in the fridge or 6 months frozen.
For more on adjacent techniques, see our guides on cold smoking cheese on a pellet grill, choosing pellets for bacon and pork belly, and winter modifications for the Z Grills 700D4E.
Frequently Asked Questions
Can you cold smoke bacon on a Z Grills 700D4E without turning the grill on?
Yes, and that's exactly the correct method. The 700D4E's lowest pellet-fed temperature is around 180°F — far too hot for cold smoking. You leave the grill off and use a separate 12-inch pellet smoke tube as your only smoke source. The 700D4E serves only as an insulated, ventilated cabinet.
What outdoor temperature is too cold for cold smoking bacon on a pellet grill?
Below about 15°F, smoke tubes struggle to stay lit because of reduced draft and condensation. You can still cold smoke at single-digit temps if you shelter the grill from wind, pre-warm pellets indoors, and use a fan to assist draft. Cabinet temps that drop below 45°F slow smoke absorption noticeably, so most pros target 25°F-45°F outdoor air.
How long does it take to cold smoke bacon on a Z Grills 700D4E in winter?
Plan for 18 to 32 total smoke hours spread over 2 to 4 days, with overnight rests in the fridge between sessions. A 6 lb pork belly typically gets 3 days of 8-hour smoke sessions for a balanced, traditional flavor.
Do I need to cure the pork belly before cold smoking?
Absolutely yes. Cold smoking does not cook the meat or kill bacteria. A proper 7-day cure with Prague Powder #1 at the correct 1.1 g per pound ratio is what makes the bacon safe. Never cold smoke uncured pork belly.
What is the best wood pellet for cold smoking bacon in winter months?
Hickory is the traditional bacon profile and burns reliably in cold weather. A 60/40 hickory-cherry blend gives sweetness and color. Apple alone is milder. Avoid mesquite (too aggressive for cured pork belly) and any pellet that contains binders or oils.
Can I cold smoke bacon and cheese at the same time on the 700D4E?
Yes, if cabinet temps stay below 75°F. Place cheese on the upper grate and the bacon hanging below it. Cheese only needs 2 to 4 hours of smoke, so plan to pull it during the first session while the bacon continues for several more days.
How do I know when my cold-smoked bacon is finished?
Color is your best indicator. Properly smoked bacon develops a deep amber-to-mahogany hue across the entire surface. Weight loss of 8-12% from start to finish also signals proper moisture reduction. There's no internal-temp target because the meat is never cooked — you fry it before eating.
Key Takeaways
- Choosing the right how to cold smoke bacon on z grills 700d4e winter means matching capacity and output ports to your actual devices
- Always check actual watt-hours (Wh), not just watts — runtime depends on Wh, not peak output
- Also covers: z grills 700d4e cold smoke bacon
- Also covers: cold smoking on z grills winter
- Also covers: winter cold smoke pellet grill
- Compare price-per-Wh across models to find the best value for your budget