Bruce wrote:After completing your indoctrination to the world of the WSM via the Professor Wiviott 5 Step WSM in 5 easy dinners course.
Steps, not dinners, the purpose of the 5-Step is to learn to basic technique, most notably fire control, not smoking up a Stouffer's 3-course BBQ dinner.

As far as cold smoking, meaning cooking grate temperatures of 80-100 degrees, that's not something I do often. I'm simply not comfortable with cures (tenderquick/prague powder etc) which are necessary for food that will be in the Food Safety Danger Zone of 40-140 degrees for any length of time.
My version of cold smoking is to brine fin or shell fish in a simple salt and/or salt/brown sugar mix and hot smoke in the low range, around 200 degrees or slightly below, until done. Frankly, I rarely do that either, preferring to Hot Smoke lightly brined fish or shell fish in the 250 degrees range.
I make fresh, but not cured sausage, buy uncooked corned beef, as opposed to cure my own, and hot smoke, but not cold smoke seafood. I'm just not comfortable using cures and/or allowing foods to linger in that 40-140 degrees range.
On the order of being helpful, as Bruce said, with the weather cooling up it's not difficult to keep a WSM in the 100 degrees range, with just a few coals. Some even put ice in the waterpan to keep the temp down. Virtual Weber Bullet has an interesting, though to me not practical, smoker box jury-rig setup for the WSM and some even go so far as to use a hot place or electric stove element with a cast iron pan and sawdust to cold smoke.
Speaking of cold smoking, my neighbors son cut to size Apple wood Cathy kindly brought me from an apple orchard she visited last week. There was a tremendous amount of absolutely perfect for cold smoking apple wood sawdust, which I considered saving, but did not. Retrospectively, I should have saved it and given it to someone who cold smokes.
Enjoy,
Gary