I've been too busy to use my smokehouse lately. I usually smoke bacons and hams at 65 degrees, jerky at 115 or higher.
Just checked the inside temperature of my smokehouse.... it's 95 degrees F.
The outside air temperature here at my farm is 108.... I think I will see what I can do, at least smoke some spices and honey.
If I can get a bit of smoke to the house without raising the temperature very much above 100 degrees I will be happy. :)