Funny shot!
I've smoked in a Kamado with snow still on it. Now is a good time to cold-smoke. This morning I rubbed down a couple of pork bellies with a mixture of Quick Cure, brown sugar and black pepper. I'll cold-smoke them next weekend with grapevine-- my favorite for bacon.
I'll just use a few briquettes (or maybe one lump of mesquite) and control the air so the temperature barely rises. I put the ice cold bacon over a pan of ice to keep things cool in the Kamado. After an hour or two, I'll use my Foodsaver to seal and then freeze them for future slicing and frying. My sister-in-law is from MO and loves the stuff. They're my Christmas gift to her.