Sorry to ask a question that's probably been covered but it's crunch time and I did a cursory search and didn't find anything. My pork belly has been curing 8 days so tomorrow is my day to smoke it. I would prefer to do a cold smoke but I keep running across information that steers me toward keeping it above 175 degrees for safety. What I'm wondering is if I were to fabricate an offset smoker connected to a small refrigerator and kept the temp below 40 degrees (maybe with the help of some dry ice) would that allow me to not have to worry if my favorite food will be my last meal? I also have a green egg and live in Wisconsin where winter temps get near 0 degrees. I was also thinking for the future if I would be able to keep it at a safe temp if I only used a few chunks of charcoal and wood at a time and put a chunk of ice in the BBQ. Any info would be greatly appreciated.