Well, I finally got to fire up the AMNPS for the first time. I chose a variety of cheeses for my inaugural run. Here is my setup, AMNPS sitting on top of my turned over water pan, sitting right next to a 1" hole which is normally used for the drip drawer to drian out to a cup that hangs outside, this, in combination with the vents from underneath where the propan burner is, provide my air intake. I put the cheese on the highest rack I have. After wrangling the AMNPS for a while due to high winds during initial ignition, my smoker temp is holding at 54 degrees after 2.5 hours with an outdoor ambient temperature of 35F, iow no ice bowl needed. Thanks to everyone for the tips and tricks, more pics will follow. Oh, and I used one row filled with a mix of a 1/2 Apple, & a 1/4 each of Maple and Pecan pellets from Todd. Thanks again Todd!