Spread out half used unlit charcoal to make space for the smoke generator in my Kamado. (small splatter guard, heavy duty aluminum foil and ashtray) I could have done a better job at centering the ashtray but it didn't affect the burn. I put it out after four hours but could have gone 6+.
Fully opened all vents and released the ash pan so it just hung there for better air circulation.
Found a few hard boiled eggs to keep the cheese company. Later I threw on an Andouille sausage and a boiled new potato. I use a 17" weber coal grate and pizza stone and pan as a platter setter for indirect smoking beneath the main cooking grate. In this case it was used to disperse the smoke for this cold smoke.
I had to take advantage of this 54*F morning. Before you know it the outdoor temps will be too hot to cold smoke.
