Getting prepared for our annual picnic (see http://www.smokingmeatforums.com/t/161782/the-picnic) and smoking some more cheese. I get a great deal on rounds of Longhorn Aged Cheddar at the retail outlet at Bassham's Foods, $3.18/lb. I quarter it and lay out on an A-Maze-N Matz and fire up the A-Maze-N Pellet Smoker with corn cob pellets and let it rip in my smokehouse. If you're handy, you could build a box that would hold a rack in the upper part and a couple rails in the lower part to hold the A-Maze-N Pellet Smoker, then add an in-draft on the bottom and an out-draft on the opposite wall near the top for a great cold smoker! You can dramatically see how much smoke is generated by the A-Maze-N Pellet Smoker! Just absolutely ....well..... AMAZING! It completely fills my 6' tall, 3' x 3' width and depth smokehouse, but still with thin blue, not billowy white, smoke! Sometimes I mix corn cob and Pitmaster pellets together, too. Either way, I heat them in the microwave, about 2 cups full in a plastic coffee can and carefully fill the unit, then hold the flame from the propane torch (from A-Maze-N) for a few minutes through the side hole until it is flaming to ½" deep in the pellets, let the flame dwindle out and.... we're smokin'! I shut the door and let it work it's A-Maze-N magic!