The recipe that I used is from
http://www.mrfood.com/Pastas/Four-Cheese-Smoked-Mac-n-Cheese. It calls for smoking for an hour which I did with the cold smoker unit and i smoked the whole hour. I've read that the cold smoker unit should smoke for 7+ hours on a hopper filled with chips and still have a little left maybe 1/2 cup. Mine started half full and was empty in an hour, so large amount of smoke and a lot of chips used, I must be doing something wrong.
Note I had the vent full open near the top of the master built smoker unit and it was pouring out smoke, not thin blue smoke but thick white smoke like a car on a cold day. The smell near the smoker was not good, very strong or possible ash smell. Note the smoker unit didn't have any noticeable smoke coming out the top, the videos i saw on using it did have smoke leaking out the top of the cold smoker unit. If I knew what I was doing, I believe looking at the smoke volume and color was a problem. During the seasoning of cold smoker unit I had the unit attached to the master build unit. So I assembled the master built unit and cold smoker, set the master built unit to run for 3 hours at 275. During the lady hour I turned on the cold smoker unit with Apple chips and it smoked a lot then too. My goal is to call master built to see if they have a suggestion to limit the volume of smoke.
I wonder if I should have close the vent on the master built unit.
It appears the pellet smoker that people from A-MAZE-N Products, owned by Todd Johnson maybe in my future. I assume you need to use only the pellets from a-maze-n products.