You are correct on that. I have a propane burner at the bottom of my wooden smokehouse that I use to warm it up some and start the convection effect and make the smoke draw. Once it starts drawing good I shut off the burner and let the AMPS do its thing cold smoking bacon and cheese.
If you are having trouble with the AMNPS giving off good smoke, try preheating your cold smoker with a space heater... heat will create a natural draft, supplying fresh air and helping with combustion... Smokehouses need good air flow for the system to work properly...