Yes. Our cold smoker is a very large, covered grill, with a smoke generator attached. With the generator going full blast (depending on ambient temperatures) I can keep the chamber temperature in the seventies or below; but because of our location chamber temps usually run into the nineties.
As a very general rule, colder temps and longer smoke exposure are better. But you can only do what you can do; and, of course, it's a mistake to allow perfect to be the enemy of good. Just as with hot-smoking, many fine points are very equipment dependent, especially when it comes to time, temp, fire management, and so on. The bright side is that the "gross points" are not. As long as you can keep your temps below around 120F, you can cold smoke.
I'll be happy to help you in any way I can.
BDL, thx for your reply, I hope all is well in your neck of the woods. I know Low & Slow is the rule, you just reaffirmed that. I think I better get moving if I plan on doing any kind of cold smoking. I want to smoke a 16 to 18lb ham, I may saw it in half to cut the smoking time. Should I figure about one hr to the lb ???? .........The area I had planned for the stove and meat box has southern exposure, it gets real hot. My idea is to us the old cast iron stove for the fire/smoke and then send the smoke by way of Metal flex tube, to a metal garbage can where the meat will hang. If it's still cool enough in April, I could start it in the evening and smoke it all night during cooler temps..........let me know your ideas........I'm on a mission tomorrow to make some sausage and Carnitas out of this portion................Thx.......Bill