I've been using this set-up for cold smoking with my Smokin' It 1 or a cardboard box chamber. https://www.smokingmeatforums.com/t...ur-act-clean-smoke-is-delicious-smoke.243936/ I am eternally grateful for the thread! The set-up worked wonders on everything I cold smoked...bacon, heavy whipping cream (for whipped cream), Cheese-Its, all kinds of cheeses, cookies. Then one day, I stopped getting smoke aroma on the food I put in. I had not changed a thing (same set-up, pellets, weather, ambient temps). I tried changing it to The containers for the heavy whipping cream, Cheese-Its, etc., all have great smoke smell, but little to none on the product itself even after 4+ hours of cold smoking. Before 2 hours was the max I needed for those products. Does anyone have any ideas what could be going wrong? Side note: I'm about 4,000 ft. above sea level, if that matters. Every now and then, the food will take on a smoke smell, but it will also have an unidentifiable odd off flavor. Cookies are more likely to take on the smoke flavor, but it takes forever and they have that off flavor.