After looking at the A-Maze-N smoker posts, I decided i needed to do some cheese. Being that I never do things the easy way (ie actually buy the advertised items), I did some surface area and volume calculations and found a motorcycle tail pipe baffle, and some apple and hickory sawdust online, and decided to smoke up some cheese. Here in SC it's too freaking hot to do cold smoking during the daylight ( the cheese would melt just being outside), so I'm letting it smoke overnight in my gas Grill. Cheeses: Monterey Jack Mild Cheddar Gouda The tailpipe baffle is 1.5 inches in diameter, 24 inches long made of perforated stainless steel. You can see the wisps of smoke coming off the pipe.