I have a wood burning Pizza Oven, so I decided today to fit my Smokai Smoker unit to it do do some cold smoking. I am assuming that the lower chamber where to wood burns, will cool the smoke before it travels up into the cooking area.
With an outside temperature of +6'C (42.8F) I don't think I will be having any problems warming the cheese to much.
As this is my first ever smoke, I can't wait to taste it.
As they say walk before you can run!