cold smoker

[tom123]

Here’s the plan, a 20 gal. air compressor tank for the firebox. About 8 to 12 feet of 4” stove pipe between it and a working refrigerator. The reason for the working fridge is because it doesn’t stay cold enough here for a prolonged smoke. As for the fire, I was thinking a slow smokey smoldering burn like the smokehouse back home in Tennessee, some logs covered with sawdust set to smoldering and no flame. Any thoughts greatly apprecitated
Thank you