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Bob, what make was your electric smoker?

Elsie, I had an Outers smoker for jerky, fish, etc, but for bacons and ham I used an antique refrigerator that I had converted into a smoker.

This thing was all metal with wood trim around the door face.
It was missing the door, so I made a wooden one, and put vents on it.
Smoked was generated via electric hotplate, and a pan of wood chips.
It worked great for cold smoking.

I'm sure that a hotplate, and pan of chips would also work well in a WSM for cold smoking.

I made bacon for the first time and boy is it GOOD!!