I've been smoking a couple years now and really enjoy it. I recently got a sausage stuffer, and my smoker doesn't have enough room to hang sausage. I'm thinking of building a smokehouse and have a few questions. 1. I've seen ppl say they are more for cold smoking. Can I still cook things like ribs, pork butts, and other things that cook at warmer temps? 2. What temps are considered cold smoking?