Hello and thank you for reading my question. I live in Newfoundland Canada, our winters are usually below freezing temperatures pretty much most of the time. I have a cold smoker and I want to expand on the cold smoking of certain meats. I am very safety conscious and I do not want to cause any health concerns, so I would like some advice. I would like to know if I can take meat (chicken breast, thawed, or hamburger meat, thawed) and cold smoke it. The ambient temperature outside the cold smoker is below 0 degrees Celsius, the ambient temperature inside the smoker will be very close to the inside of a fridge (maybe colder). If I kept these temperatures consistent, will there still be a threat of food spoiling? I know that foods like what I have mentioned above start to spoil at room temperature and it isn't safe to do anything with these, so I am trying to figure out what I can do to cold smoke these without causing problems. I have been reading and reading (and reading, ha) on as much information on this amazing site, and I know I have so much more to read, but right now I would just like a quick and dirty answer so I can proceed in the right direction. Thank you for any help on this topic, looking forward to getting serious into this field. Thank you guys.