No, I'm not being redundant in the title.
Just finished curing five pounds of heirloom pork belly and I'm looking to cold smoke some life into what may turn out to be some of the best bacon on the planet. One thing I neglected to take into consideration: I live in Canada and it's currently around freezing outside (0 C/ 32 F), with the rest of the day predicted to be just above freezing.
Are there any special considerations I need to think about, given the outside temperature? I'm not worried about the belly freezing, but I just don't know as much about cold-smoking as I do about hot smoking, which is why I need the collective expertise.