smoke generator

[bluecatpride]

If you cold smoke with the aid of a smoke generator, do you still need to use any heat in the smoker?

 

[Lonzinomaker]

Definition of cold smoking is "no heat" so for cold smoking you don't need any heat.  Smoker temps are usually less than 40 deg for food safety and smokes can last for days.
I do my bacon at what most people call "cool smoking", ie: low heat.  Set temp at 120 deg for a couple of hours then raise temp up to 160-170 until internal temp of slabs get to 140 deg.

 

[bluecatpride]

Thanks.  This was very helpful.