Here on the West coast/left coast/So Cali, it's drizzling and the ambient temp is 55°. I decided to smoke some peppercorns, garlic cloves with the skin on, coriander seeds, and some salt. I filled 1 1/2 rows with mesquite sawdust in the AMNS, and just let it smoke away. I have found, that for my taste, more than 2 rows of sawdust gives too heavy a smoke taste, regardless of the type of wood/sawdust I use. Now this has been when I smoke fresh peppers, onions, garlic and cheese. I've uploaded a pic of my morning smoke. It's all good my friend.