I filled about 3/4 of a row of apple pellets and lit the end with a torch, let it flame for a minute or two and then blew it out. Yeah I know the directions say 10 but I figure I had way more airflow than those with an electric. I put it in the FB, all vents full open, shut the door, and half a minute later, smoke was flowing out of the chimney.
This little guy generates enough smoke to fill the Lang, but with so little burn area and such a large smoker, there is virtually no increase in heat inside the CC vs outside air temps. Less than a degree. Even though it was a hot day, by waiting for the evening, I am able to cold smoke now and not worry about high temperatures ruining my cheese or fish.
I have a couple sides of salmon and some cheese samples in there now for a first test. More pics to come in the AM.
Edited by m-fine - 6/28/14 at 8:09pm