DonO, DonO, DonO, How many times do we need to tell you, there are no dumb questions.
You have received some good information, so you probably already have the idea.
I just might add that most of the time it is very difficult to get your smoker to generate smoke and run at those low temps. So, not always, but most of the time, the smoke is generated in a seperate smoker or seperate device of some kind, and then piped or funneled into the container that is holding the food. For example the easiest and cheapest example of this is to use your smoker to generate the smoke and pipe it through some dryer vent hose, into a card board box that has been duck taped so it won't leak. Put some sort of rack or shelf in the cardboard box to hold the food. You will have cut a small hole in the box, so the smoke can vent out, after passing over the food. The box will need to be far enough from the smoke generating source, so it will be cool before entering the box. This will give you, what is referred to as "Cold Smoke".
You may have to fine tune the length of hose so you get the desired (under 100F) temp. Just play with it, using a thermometer to help you determine distance and thus length of hose.
Hope this makes sense. If not, PM me and we can discuss it in more detail.