As I was doing work the badger had demanded I do. A though came to me if you remove ash cup, open slid. Put a dryer hose  say 9’ aluminum from smoke source like 2 A-maze-n 12’ Sticks. Would that work for cold smoke cheese and or eggs?

 I do not see why not..I would do something small and simple at first taking notes as you go.

That should give the smoke time to cool and deposit the bad stuff so that you get a TBS on the eggs & cheese.  I use the pellet tray & mailbox mod for all of my cold smoking.  Just don't let the pellets burn and melt the cheese like I did once.   

Sounds like a good plan, it all about the type of smoke you want, and the real issue of temperature!

I place my amazn tube on the left of my pit and upper shelf to the right of the pit next to the exhaust 

I place my amazn tube on the left of my pit and upper shelf to the right of the pit next to the exhaust

I am confused by your placement of the A-Maze-N tube.  If I read your explanation correctly: you place the tube on the left side of the pit, but what does "and upper shelf to the right of the pit next to the exhaust" mean?

John

Sorry for the confusion. It's on a GMG JB. And I made a second shelf.

Place amzn tube on main grate all the way to the left side, opposite the exhaust. And place cheese on upper level near exhaust away from the tube.

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Thanks for the response. . . . Now I understand!

Thanks,

John

I didn't realize how incomprehensible my initial post was.

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I have done a cold smoke using a mail box and alum hose. worked very well cheese is about ready to test.
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 Looks like a  good way to get rid of junk mail (jest)..  Nice pic..After the smoked cheese cures, I would be interested in how it tastes.

John, just did a taste test on cheese very good. I'm going to cold smoke some more just because i can. Dan

 I am glad the cheese turned out well Dan. Your innovation payed off.