I understand the AMAZIN cold smoker is highly thought of, but I wanted a little more versatility and the ability to use wood chunks, since I cut my own wood whenever possible. I purchased a hot plate at Walmart for about 10.00 and an 8” cast iron skillet for about 8.00. I stopped by the local chain hardware store and picked up a 6” to 3” stove pipe reducer and 8’ of aluminum flexible 3” duct, about 13.00. I drilled several small holes in the bottom (6” end) of the reducer and did the same to a 4” can. I filled the can with hickory chunks, placed the frying pan on the hotplate, the can in the frying pan the reducer over the can. I cut the flexible duct to a 30” length and connected it from the 3” outlet on the reducer to the side opening in the MES. Total cost was around $30.00. The result, very little, or no temperature rise in the MES and 8 plus hours of cold smoke. I have used it for straight cold smoke bacon, and cold smoking salmon and sausage before the hot smoke. It also works great to add smoke to my gas and charcoal grill.