Smokin' Cheese: What temp smoke?

Buxwheat

All these posts for smokin' cheese got me motivated. Using Firetruck's soldering iron heat source method. Dome temp reads 80°, Thermapen down the Daisy reads 67°. It's cold here in Ga, 39° and windy. I'll post pics of the setup later (my slack arsed cellphone taking a long time to upload), but in a nutshell: smoking can and soldering iron below firebox w/ cord running out bottom vent, spider legs up, pizza stone, adjustable rig w/ bars on highest setting, oval grid. Bottom vent closed against cord, Daisy w/ slider closed and petals open full. I put the pizza stone on cold (had it stored outside). Going on one hour.

What temp should I try to maintain, dome and via the Daisy?

Ripnem

I remember 75-90 as your target. Warming that pizza stone will get things heated a bit. In the oven for a spell should do it. Everything else is good though.

Canugghead

I wouldn't worry about raising the temp, remember it's cold smoking. Using the bottom vent access (assuming you omitted the charcoal grate) wiggle/shake the iron occasionally to expose fresh chips for fresh burst of smoke.

Buxwheat

Roger that.

Buxwheat

I purposely left the stone outside and didn't preheat it, figuring I could omit the tray of ice to keep smoke cool. So far it's working: Through the chimney temp is now in the 50's.

civil eggineer

I used a coffee can last weekend with limited lump. It gradually crept up in temp and finally pulled it after 50 minutes when the egg hit 110. I tried opening the dome and removing the daisy to disperse heat but ultimately all it did was increase the dome temperature.