Smoke Time
12 hr
Max Temp
80°F
Cure
2d
36g
2 days
80°F
3
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Inputs
Result
2 lbs = 907g. Salt: 907 × 4% = 36g. Smoke tube lasts 4 hr, so 12/4 = 3 reloads.
Inputs
Result
Cheese needs no cure. 4 hours smoke, 1 tube load. Keep below 90°F.
Cold smoking must stay below 90°F (32°C) to prevent cooking the food. The ideal range is 68–80°F (20–27°C). Fish and meats need to stay below 80°F to prevent bacterial growth in the 'danger zone.' Cheese can tolerate up to 90°F. Butter is the most temperature-sensitive at 70°F max.
| Food | Max Temp | Cure Needed | Smoke Time |
|---|---|---|---|
| Salmon | 80°F | Yes (2 days) | 12 hours |
| Cheese | 90°F | No | 4 hours |
| Bacon | 80°F | Yes (7 days) | 10 hours |
| Butter | 70°F | No | 2 hours |
Fish and meats MUST be salt-cured before cold smoking for food safety. The cure draws out moisture and creates an inhospitable environment for bacteria. Cheese, butter, nuts, and salt do not need curing. Salmon needs a 2-day cure with 3–5% salt; bacon needs 7 days with curing salt #1.
Cold-smoked salmon (lox-style) takes 8–12 hours of smoke time after a 24–48 hour salt cure. The salmon should develop a shiny, tacky pellicle (dry surface) before smoking. Thicker fillets need closer to 12 hours. The finished product should be silky, not flaky.
Smoke tubes (pellet-filled tubes) are the most popular home cold smoking method, burning for about 4 hours per load. Cold smoke generators burn for up to 8 hours. Smoke mazes use sawdust and last about 6 hours. All produce enough smoke for cold smoking without generating significant heat.
Read our guide
Read our guide
Read our guide
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Last Updated: Mar 19, 2026
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