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I have made a smoker using an old wood burner to smolder sawdust. As there is no fire and a 4 foot flue I have no heat in the box and in this cold weather it is only about 10 degrees as opposed to the 25-7 suggested in books. Does this matter? What am I looking for on the pork belly to tell me it is ready? (colour/time?). How do I know how much to open the box vent to let smoke through...should it be the smallest opening possible to allow a draft but not too much smoke out or do I want a constant stream over the belly? Also I am using an old wardrobe made of thin ply veneer. Are there any problems with cold smoking in this?

I'd say the only problems would be with the rate of take-up of the smoke. You may find that it takes a little longer to get the level of smoke penetration you want.