ace202 No, if you are needing to get to an internal temp of 145 you are not going to get there with cold smoking techniques. I apologize, because the title was cold smoker I just assumed you were needing to keep the internal temperatures of the product very low. I will tell you this, I don’t think 45 minutes at 120 degrees and then 30 minutes at 160 is going to get meat to an internal temp of 145. However it also says that you should leave it in until the internal temp has reached your goal so go with that.
To reach those temps with a propane smoke box a hot plate is the only way I can think to do it. The vertical smoker we carry that would handle those low temperatures is the PK-100 and that is a hot plate system.