Below is what I understand about cold and hot smoking. Best I can tell is my Little Chief" smoker runs around 145 to 155 degrees. Depends on how cold it is outside. I built a plywood shell that sits over it and helps hold the temp on cold days.

I got this off the internet:

While cookbooks and smoking fanatics alike differ on what specific temperature delineates a hot versus a cold smoke, Paul Kirk, also known as the Kansas City Baron of Barbecue, says that “at the low temperatures of a cold smoke, all you’re doing is flavoring the meat or ingredient with smoke, whereas with a hot smoke, you’re both flavoring and cooking it simultaneously.” He marks a cold smoke as below 100 degrees Fahrenheit, while for Elizabeth Karmel, founder of the website Girls at the Grill and author of Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ, a cold smoke lies between 90 and 120 degrees Fahrenheit. Bacteria breed fast at temperatures under 140, so hot smoking is generally understood to lie between 165 and 185 degrees Fahrenheit, though Karmel finds the optimal hot smoking temperature to be between 275 and 300 degrees Fahrenheit, where fat “turns into liquid and makes the meat moist and meltingly tender.”