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.