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52-71° F is listed by Marianaski as the temperature range for Cold Smoking meat products. Obviously, these temperatures are easy to maintain in your smokehouse during the cold/cool parts of the year, but what about during the summer when temperatures climb much higher and your products are moving closer to the optimum temperatures for nasty bacterias to form. Can Cold Smoking still be safely practiced with properly handled and cured (with Nitrites) meats during the summer months?

Add a block of ice (or cubes)to your water pan should do it

Probably not a solution for those that live in an area where the hot day are few, but for us the days we could cold smoke are almost 0, we've placed our cold smoke chamber in a small room with an a/c unit, to maintain an ambient air temp the suits our cold smoking. I first looked at chilling the intake air and went thru some design ideas then realized it was much easier to put a small a/c in a small room along with the smoker, also gives us absolute control over the ambient air temp.

That was good thinking Rod.


For me, overnight works to extend the smoking season.