Cold Smoking Sausage only possible with Baffle?

Also, how long to cold smoke like this?

I have the baffle but have not used it yet. As I understandit thoug, you can onlydo rathershort cold smokes.

You place a vessel with ice on top of the baffle and then turn the unit on just long enough to get smoke before turning off and smoking with the door closed.

I imagine you'd get no more than 15 to 25 minutes of smoke which will work for imparting flavor on cheese, fruit etc. or fish before grilling.

Cold smoking of cured meat requires long smokes at 80 - 85 degress at best. No hot smoker will be able to perform this task. Cold smoking and hot smoking are two completely different applications and require two completely different setups to perform correctly.

I smoke a lot of cheese and cooked bacon using the cold smoke baffle. It works really well. I put a pan of ice on top of the cold smoke baffle and run the 055 until the main chamber gets to about 90 degrees or 25 mins whichever occurs first. Lots of smoke and I then turn the unit off and let it sit for an hour or more.

I think this is going to give you a lot more smoke than the tent arrangement and certainly should speed the process. If more smoke is needed, do the process again.

Some people also wrap one of their racks in alum foil if they don't have the cold baffle. Seems too work for them.

I don't see how food could be smoked for days without being refrigerated but I know it's done. Using a cure?