Originally Posted by funman1
hmm ok less than 100
Maybe this will help....
Big Chief Cold Smoker Page/
Instruction Booklet in PDF Format
You will see most of the recipes call for 1 - 2 hours of smoking and then finishing in the oven or grill.
Being oysters, other seafood, and cheese are involved I am guessing the temperatures would have to be below 100 (or even lower) or the oysters and clams would dry out after 2 hours of smoking at a higher temperature. Cheese obviously would melt if in a higher temperature for 2 - 3 hours...