Cold Smokong Temperatures

[Boybach]

Am in middle of smoking my first bacon using a Bradley smoke Generator linked via a cardboard box and 3 feet of vent tubing to an old refridgerator.
All going well with good smoke but cannot get temperature above 55 degree F. Is this temp OK or is there a minimum I must adhere to. Have planned on a six hour smoke and will leave hanging overnight in case I am advised to get the heat up
Thanks for a quick reply please

[Spuddy]

Assuming you're cold smoking then you wouldn't want the heat up.

[Boybach]

Thanks Spuddy. Very impressed with your Season's Greetings. Sorry can't emulate the graphics but my best wishes for Christmas and the New Year are reciprocated
Boybach

[saucisson]

If you look at opus' thread you will see he is smoking at -15 C not much chance of spoilage then

Dave

[Big Guy]

I believe that is the ambient air temperature, his smoke house would be higher than that.

[Spuddy]

his smoke house would be higher than that.

Let's hope so, I can't see much smoke penetration happening otherwise

[Boybach]

Hi Folk
Have finished my first bacon smoke and it has turned out absolutely beyond my wildest dreams - it is fantastic and the taste just like a dim and distant memory. Today I am ready to cold smoke my leg of pork which has been wet brining for 10 days (2kgs in weight) together with 4 whole sides of Salmon (1.5 kgs per side) which have been dry brining for 3 days. (The colour of the pork already looks like ham should look so I am cautiously optomistic)
May I give you all a VERY BIG THANK YOU for your help and encouragement at the outset of a new hobby. Without this forum and your help it would have remained a pipe dream instead of which it has materialised into reality. You and the Forum will be the talk of our festive table and we will certainly drink a toast or two to you all.
Once again thank you and to you all have a Happy and Peaceful Holiday and a Healthy and Happy New Year
Boybach aka Neil