I have a question about the AMNPS. I was wondering how well one of those would do in a little chief or big chief smoker for cold smoking bacon or cheese. Has anyone tried that? If so, did you go with the tube or the tray? Did you put it on top of the drip pan or where? I love my little chief and my big chief but sometimes it is hard to get a nice thin smoke for cheese. I have tried using less wood and unplugging the smoker once it gets the wood lit but sometimes I still end up with a heavy white smoke that takes a good while for the resulting product to mellow. I've done this with bacon and cheese. Both turn out ok but they are really, really strong and spend a lot of time "resting" in the fridge.