I do a cold smoke for side bacon. 3 pans of maple chips in my Big Chief, each pan takes a bit more than an hour, so four to five hours in a cold smoke.
For me, a cold smoke is one where I don't put the box over top of the smoker........😁
and back to MJIG, I cut mine with a knife, but I did once use a buddy's meat slicer and it did a dandy job. I freeze the chunks unsliced, and slice them when they are going into the pan.
Doug