long smoke needed but how in my cookshack?

On previous forum topic about making baffles, they used a shelf and cover it with foil and maybe a thin sheet of plywood or cardboard and cover with foil.

I don't see how 8* makes that much difference. I'd run it at 160* all the way till your meat hits the desired temp.

If the bacon doesn't have enough smoke, add more wood the next bacon smoke. But that's just me.

Were it me, I'd go ahead and set the smoker for 160 with a digital probe (or two) thermometer in the bacon. At the 150 internal mark, remove the bacon.

One thing you can do to create a heat sink is place a pan of ice between the wood box and the bacon. This will allow for smoke penetration while minimizing chamber temps.

Use something other than large chunks of wood, such as sawdust or chips.

Alton Brown has a pretty famous good eats episode where he smokes bacon with a electric hot plate and a tin foil pan.