Got a whole milk mozzarella and a muenster cheese smoking. Should be great in about 2 to 3 hours. Temps in 20s here in Chicago.
I use an Amazin smoker tube. When I hot smoke I turn on one of the gas burners on my grill.
The pellet tube will give a nice smoke for about 4 hours depending on how windy it is outside. Works great for ribs, shrimp, chicken and I have done short rib slabs. Never tried a brisket yet but it would require a few refills.
I like the process of smoke cooking...prepping the meat with salt or a rub..starting the fire.. adding the wood of choice for flavor...tending the fire...do a few chores...check the fire...do a few more chores...check the fire..the smell of a woodfire. I enjoy the whole process from beginning to end. I smoke mainly pork butts with a few beef briskets thrown in for good measure. Get a !of of compliments from friends on the great flavor of the end product. That's what keeps me doing it.