Well....... I guess it's good to have more than one definition for different stages of smoking temperatures.... Below are definitions that Marianski has noted... Steven Marianski... you have maybe heard of him......
Don't get teed at me.... they are his definitions.... Just thought a different point of view was appropriate here.....
==============
Cold Smoking
Cold smoking at 52-71° F (12-22° C), from 1-14 days, applying thin smoke with occasional breaks in between, is one of the oldest preservation methods. We cannot produce cold smoke if the outside temperature is 90° F (32° C), unless we can cool it down, which is what some industrial smokers do. Cold smoking is a drying process whose purpose is to remove moisture thus preserving a product.
You will find that different sources provide different temperatures for cold smoking. In European countries where most of the cold smoking is done, the upper temperature is accepted as 86° F (30° C). The majority of Russian, Polish and German meat technology books call for 71° F (22° C), some books ask for 77° F (25° C). Fish starts to cook at 85° F (29.4° C) and if you want to make delicious cold smoked salmon that is smoked for a long time, obviously you can not exceed 86° F (30° C). Cold smoking assures us of total smoke penetration inside of the meat. The loss of moisture also is uniform in all areas and the total weight loss falls within 5-20% depending largely on the smoking time. Cold smoking is not a continuous process, it is stopped (no smoke) a few times to allow fresh air into the smoker.
======================
Warm Smoking
Continuous smoking at 73-104° F (23-40° C), from 4-48 hours depending on the diameter of the meat, humidity 80%, and medium smoke. The weight loss varies between 2-10%, with the difference being largely dependent on the time spent smoking. The surface of the product becomes quite dry but the inside remains raw. Because of the warm smoke, the product receives more smoke in its outside layers. This dry second skin helps increase shelf life, as well as prevent the loss of its natural juices. The color ranges from yellow to brown and has a little shine due to some fat moving outwards.
Warm smoke temperatures lie within the The Danger Zone (40-140° F, 5-60° C), which is the range of temperatures where all bacteria grow very fast. We may say that most bacteria love temperatures close to our body temperature, which is 36.6° C (98.6° F). Optimum growing conditions for infamous Clostridium botulinum are 78-95° F, (26-35° C) but it will still grow at 45° C (113° F). At those temperatures the only protection we have is the sodium nitrite (Cure #1 or 2) which should be added to smoked meats. As explained later in the book, the reason for using cures (nitrite) is not only to eliminate the risk of food poisoning (Clostridium botulinum) but to obtain the desired color, achieve better flavor and prevent the rancidity of fats.
===================
Hot Smoking
Hot smoking is the most common method of smoking. Continuous smoking at 105-140° F (41-60° C), 0.5-2 hours, 5-12% weight loss, heavy smoke. This is not recommended for large pieces of meat that are expected to be stored for a long time. Although it is the fastest method, there is not enough time for adequate smoke penetration. This results in higher moisture content, reducing the product’s shelf life. This type of smoking can be divided into three separate phases:
1.Drying out the surface of the meat for 10-40 min at 112-130° F (45-55° C), some very light smoke is acceptable, although not necessary. Besides drying out the surface of the meat, the temperature speeds up nitrite curing. Keep in mind that the draft controls must be fully opened to eliminate any moisture residing inside of the smoker. Applying smoke at temperatures higher than 130-140° F (54-60° C) will prematurely dry out the casings on the surface of the meat and will create a barrier to smoke penetration.
2.This is the proper smoking stage at 112-140° F (45-60° C) for 30-90 min, using medium to heavy smoke. The color becomes a light yellow to dark brown with a shade of red. In this state, the natural casings become strong and fit snugly on the sausages.
3.Baking the sausage at 140-176° F (60-80° C) for about 10-20 min. Temperatures as high as 194° F (90° C) are permitted for a short period of time. Proteins are denatured in the outside layers of the product, but the inside remains raw with temperatures reaching only 104° F (40° C). Natural casings fit very snugly, become shiny, and develop a few wrinkles. This is a welcomed scenario; lots of smoked products are subsequently poached. Acting like a barrier, the drier and stronger casings prevent the loss of juices. This type of cooking (poaching) is more economical to baking (less weight loss).