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I am new to the BGE and just did a cheese cold smoke today with a method I read somewhere - no idea at this point, as I have read SOOOO much.
It's basically BBQ Hippie's method above but instead of using a soldering iron, I just light one charcoal briquette and throw it in the can on top of the wood chips. Producing an amazing amount of smoke for about an hour with one small soup can. The temp never got over 45 - it's 35 outside today.