Cold smoking for long times

What kind of wood are you trying to smoke with? Not sure cycling with ignite any wood without the temp going above cold smoke temps.

What are you smoking and how are you keeping if food safe for 24 hours?

Thanks for the reply, Smokin.

I'm looking to try Lachsschinken, a cured pork loin that's cold-smoked. Since it'll be cured first shouldn't be a problem on the safety side.

The wood will be apple or a fruit wood. What I'm thinking is do the recommended "cold smoking" procedure as from Cookshack, but putting it on s timer to start the smoking cycle over again and again. This way it will stay under the "cooking" side of the temperature in the oven and remain "cold smoked". Keeping it cold might be a challenge...changing out ice trays alot maybe. :-)

Thanks for any more help.

Rick in CO

I've done a fair amount of cold smoking - cheese, bacon etc and I think you should try this first:

Set up your 008 with the cold baffle and the pan of ice and some wood. Turn it on for 25 mins or a top-side temp of 90 whichever comes first. Then let it sit for an hour or two or three. I think you will find that you will get lots of smoke taste and have an easier and safer method than what you propose. I would think it would be worth a try.