I live in Central Ontario Canada, and today the temp is in the mid 20sF, and it's looking like these temps are here to stay.
I purchased an Amaze N Cold Smoker in mid November and haven't had an opportunity because of the cold air temps.
I do not have the luxury of an enclosed shed or garage, so any smoking is done on my deck.
I can usually smoke anything during the winter months, using my WSM and charcoal.
I would like to cold smoke some cured salmon and different cheeses, but I don't want to risk freezing these items while their inside the smoker.
Any suggestions would be greatly appreciated