Smoking and bbq are two different processes. Don't try to equate "rules" from one to the other.
Heavy smoke is the goal. The smoldering fire is classic whether it be in hole in the dirt floor of an old wooden smoke house or a soldering iron in a coffee can of sawdust. My electric smokehouse uses chips in a pan over a 1000w heating element. I can't so classic cold smoking but can stay around 180 for hours to get plenty of smoke on my sausages, jerky, or whatever.
I'm thinking of getting a "Smoke Pistol" to add to my cabinet so I can cold smoke, ie. under 90 degrees.
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker