How low ambient temps for CSG?

Hi all,

I'm new to the forum and have one of the excellent CSG which goes in my Weber 57cm dia BBQ. I flyfish and have a regular supply of fresh trout for cold smoking. I've done one batch which went very well, drycured, dried for an hour or two and into the CSG (ambient outside air about 6-8C). I'm hoping to do a second batch soon but with air temps well below freezing I'm worried it will be too cold. Should I be trying to rig up some thermostatic control to keep it at 10-15C (what temperature should I aim for)? I don't think the CSG puts out enough heat to keep it above freezing.
Hope you can help
RogB

Hi Rog,

Welcome to the forum!

Popular consensus is that between 8-15 Degs is the optimum range for cold smoking. I have done many successful smokes at 2 deg and lower, my advice is give it a go and see what results you get.

Cheers

I did give it a go with the bbq snugged up into an exterior corner of the house, out of the wind and snow. Seems to have worked fine and has been vac-packed and frozen for Christmas

Thanks for the advice
Roger