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Is it ok to cold smoke in hot weather like this? My instinct tells me no - there is not enough heat to cook, so if left long enough, the meat might spoil? Is cold smoking something that needs to be done in colder weather?

Cold smoking can be done in any weaher, it depends on the type of smoker you use and how much it is or is not insulated.

Most meats and fish are pre salted/cured in a brine or dry rub, this helps the smoke to penetrate the meat. Only a few things are wet when smoking begins with the majority being dried in the fridge for 24 hours.

Smoking can be a wisp of smoke to realy dense thick smoke, it depends on persone; taste.

Cold smoking is just that.

Only cold smoke stuff that is cured/brined/whatever before. You are NEVER cooking it.

Hot smoke anything you want.

Hi Old Holborn, welcome to the forum.

With regard to cold smoking, how hot do you allow the top chamber to become?
I guess at this time of year it is more difficult to keep the temperature down.

Platypus wrote:Hi Old Holborn, welcome to the forum.

With regard to cold smoking, how hot do you allow the top chamber to become?
I guess at this time of year it is more difficult to keep the temperature down.

about 30 degrees.

Take the lid off the smoker and stick your hand in. It should be about the same temperature as the 17.45 from Waterloo to Hastings. Not actually cooking anything but guaranteed to get the fat sweating.

Ok, but I believe the process used on the Waterloo/Hastings is technically known as fuming rather than smoking