Can anyone tell me what to expect with a UDS for cold smoke to just flavor stuff like link sausage? My question is if you just load the basket with some wood chips, can you limit the air intake so it just smolders for cold smoke? By cold smoke, I'm assuming winter weather outside (less than 50 degree outside temps) and keeping the internal temp inside the drum to not much more than 70 degrees. Smoke it.....not cook it. My GBS works, but capacity as I've been using it is about 6 pounds or so.