Is there a more exact temperature for cold smoking? In researching cold smoking a product there is quite a large gap between 80-100* . Does anyone use a more exact temperature? Does it vary because of the product? Any little hints to give the smoking a bit of a spicy kick into the final flavour?
The person who wrote this, agrees with you on the 80-100° part.
However, in his salmon recipe, he advices to smoke below 85°.

So my guess is that it depends on the food you're smoking.