I've been thinking about trying to Macguyver something that will allow for cold smoking during the summer months of Austin, TX (where the ambient shady temperature will be something near 95 degrees F). My current idea is to drill a hole in the bottom of a minifridge and run a pipe from my smoker into the fridge. The main problem I see with this (and if you see more, please let me know) is that the fridge will keep the meat to around 40 degrees or so. Most of the research I've done on cold smoking has recommended a temperature between 70 and 80 degrees, but the only reasoning I've heard for that is to keep the fish from cooking and developing a flaky texture.
Is there a temperature that is too cold for smoking salmon? If so, what are the problems caused by smoking at too cold a temperature?
I've never tried cold smoking before, so all my information is coming from websites and forums, so if I'm missing something really really obvious (be it a major problem or really simple solution), feel free to let me know :)