Cold smoking.

[viper125]

Would there be a down side cold smoking at say 32 --38 degrees. What's the pros and cons??

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[Habanero Smoker]

It depends on what source you read. In general it is best to cold smoke around 70°F, the lower the temperature you smoke at the less smoke penetration and adhesion the food will take on. I believe that this is based on the fact that at lower the temperatures the chemical reaction slows down.

Having said that, I've seen a few posts on this company cold smoking eggs while they are still raw in the shell, and I know this is likely happening below 40°F. The pro would be if you need to keep a certain food out of the danger zone.

[3rensho]

I've cold smoked salmon at those temps and it comes out fine.  I put the salmon in at refrig. temp and the little heat that sneaks thru from the SG helps too.  Never had a problem.

[viper125]

Well I can cold smoke at them temps. Just something I was wondering about. But don't really seem to be a reason to. I have a small refrigerator a dorm type. Just thought while I was doing this setup I might send smoke thru the bottom while running the fridge. But think I'll just set up a standard one now. Should have know it was already tried. LOL Thanks for the info guys really appreciate it.