Smoked salmon lox in a 3D

[Imsparty95]

So I have a coho in the fridge curing now using the sailor Jerry recipe. I’ve got a new cold smoke plate still in the box and ready to try this for the first time. I am wondering if anyone has used the PID to automate the 15 minutes on 45 minutes off process. I figure over three or four cycles I can theoretically recreate this 15 on/45 off method that I’ve read about. Also wondering how people have found their cold smoke plate with a test of ice as the last few posts seemed less than ecstatic. Thanks in advance! 

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[Pork Belly]

Crank the heat on some chips or pencil size slivers with the door open, when you get good smoke turn it down to 100 and close the door. Not sure how you do that with your PID but that is how us simple analog folks do it.