I've done both. I preferred the cold smoke. If the meat is cured there is no reason you HAVE to take it up to 140. I used the amaze n smoker and I loved it. Some of the bad reviews are from people who don't give their chamber enough air flow and fill it up with dirty smoke. Turn that stoker on when the you light the maze so there is some air flow and you will get a nice thin blue smoke without all the heat.