Sorry, a little late to the party...but...what I do when I make back bacon is....
Ingredients :
Skinless, Boneless Pork Loin
Supracure (93.something salt, the rest is sodium nitrite)
Method :
Untie and rinse the pork loin joint then dry and weigh the meat.
Now I know the weight of the meat I weigh out the Supracure to 5% of cure to that of meat.
For example; 1000g meat I would use 50g of Supracure.
I then rub about a third of the Supracure into the meat, put into a tub and sling in the fridge overnight.
Next day, take out the tub and pour off whatever liquid is in it and rub in some more Supracure to the meat.
Repeat that last step until all the Supracure has been used up...this'll take about two or three days.
Leave in the tub in the fridge for at least seven days (for a pork loin joint weighing ~3kgs I usually go for about 14 days)
You now have "Green Bacon"....Well done, grab a beer!
I now soak the bacon in cold, fresh water overnight, changing the water every few hours whilst I'm awake - this is to leach some of the salt out.
Then it's dried off and put back in the fridge uncovered and on a rack to really dry it out and form the pellicle (this is the nice outside of the bacon that's going to get loads of smoke flavour).
OK, so now to smoke it!
I use a stainless steel sieve that I have pushed the middle up so it forms a circular channel.
I fill the channel with sawdust (hickory is my fave. for bacon) leaving a gap in the sawdust, so I have a start and a finish of sawdust.
I light the sawdust using a tealight and let it smoulder. (Remove tealight and blow out!)
This then goes into my upright smoker (Pro Q Excel 20) with the bacon sitting above it for 12hrs - I need to refill and relight the sieve once in this time.
Remove the bacon and sling back in the fridge for a day (in a covered tub). Then repeat the smoking process....I go 5x12hr smoking sessions, I like it smokey.
Slice and cook up
I have a Brinkmann Pro Charcoal Grill and I *believe* your Smoke'n'Grill is somewhat similar, in as much as it is more a grill than a smoker...lots of open holes and vents etc???
The beauty of using a cold smoke generator is that you can use it in pretty much any fairly well sealed container.....a sturdy cardboard box or an upturned tea crate etc,etc,etc.
Again, sorry for the late reply and also for the length of the reply, but hope it helps Mate.