Sounds like quite a process.....curing....temps....some say it's
dangerous.I ordered one of those Perforated SS Tubes for wood pellets but
I think I will use it for HOT Smoking!

i smoke sausage at 100 to 120 for 4 hrs, then bring the heat up to about 170 untill the internal temp of the sausage reaches 155. cold smoking scares me.

We cold smoke and let our deer sausage hang over night before we take it down. We leave more than half of it up to dry for about 12 days. Use pink cure and you haven't got much to worry about, it isn't any more or less work. I'd actually be more afraid of letting uncured sausage sit in the dangerzone temp range. Most guys doing this on a warm day in their garage with no cure sounds like a disaster.

what temp do you smoke it at and what internal temp are you looking for.

I believe it's between 65*-85* for fish such as salmon. For other meats it's between 80*-100*

I cold smoke andouille sausage and cheese. Love It!

Tell us your technique.......

Use pink salt in the sausage. Cold smoke < 100 degrees for about 10 hours. The sausage still needs to be cooked before eaten. For the cheese, 3 to 4 hours and let it set for 10 days minimum before eating.

Yes, just cold smoke 4, 6, 8, 10 hours or whatever you want, then package the sausage and freeze until you're ready to throw on the pit or in a dish. We cold smoke by having a satellite pit with about 20ft of dryer duct that leads to the smoke house. A fan pulls all the smoke into the smokehouse. The cure lets you keep your food safe in unsafe conditions (letting it hang with no refrigeration for more than an hour) if that makes sense... For curing/drying, we cold smoke and then let the cure do its job for about 12 days, no longer than 14. Our smoke house has 4 box fans and a window unit to keep the circulation and temp from getting out of control on those 85-90 degree February days.

i cure alot of meat and the only thing i suggest is not reading forums to learn how.get a book and learn. probably 200 different ways of curing 1 type of meat,but if you don't cure it the right way.YOU DIE.Kind of like bomb disposal you don't get mulligans

I cold smoke cheese when its like 35-50F degrees outside. I use one of those amazin tubes. 3hrs on one side, then flip and repeat. It works great. Makes good Christmas neighbor gifts.

I put a hot plate and a cast iron skillet into the wood chamber of my offset smoker. I put pecan chips into the skillet and turn the hot plate on to medium. I get a cold smoke that way without having to buy a whole new set up. This is actually an almost zero heat way of smoking, you are not going to get enough heat in the smoker to regulate it in any meaningful way - the temperature is going to be pretty much the ambient temperature plus maybe 2 degrees or so. Therefore you should probably not do this in the warm months.

30ft jon boat is right - get a good book and follow the curing instructions carefully. My favorite book is:

https://www.amazon.com/gp/product/0982426739/ref=oh_aui_search_detailpage?ie=UTF8&psc=1