Originally Posted by keltin
Alton Brown, as far as I know, inspired the cardboard box smoker I posted. That's why I'd say it would work as a cold smoker. But I'm not a pundit of cold smoking. But yes, I'd imagine you would need to move the heat source outside the box and then channel the smoke into it to ensure low heat. Maybe Michael knows the answer?
AB actually had at least three shows on smoking:
The clay pot smoker he used for smoking a butt at around 250o
The cardboard box smoker for a fish at around 150o or so, don't remember exactly.
The gym locker/flexible pipe/smoke source device for making your own bacon at less than 100o (again don't recall the exact temp).
I guess it all depends what you call cold smoking.
When I do a fish I usually like the temp at around 225 dome and pull when it's at 135~140 - definitely not cold smoked in my book.