I put the A-Maze-N pellet smoker under the charcoal tray then put the Smokenator in place. I layered foil on the open part of the charcoal tray then I put a tray of ice on top of the foil. This is usually how I use the Smokenator with hot smokes, minus the A-Maze-N. I'm using apple pellets and smoking for 5 hours (11:30pm). Sharp cheddar and Monterey Jack. Once these are done I'm placing Gouda in to smoke until tomorrow morning. In the morning I'll vacume seal the Jack and cheddar. The Gouda will rest in the fridge until tomorrow after work. I'll let the cheese rest for 2 weeks.