Second time doing cheese in my smoker tonight. First attempt three weeks ago I tried using two pieces of charcoal inside a small coffee can and used wood chips instead of chunks. I waited for the charcoal to get ready then put a handful of chips on top and immediately had smoke. Problem is five minutes later it was gone cause it all caught on fire. I had a little bit of melted cheese but not to much. Finished the rest of the way using no coffee can and put one piece of a wood chunk directly on top of the charcoal, it worked but didn't seem to create much smoke. I've seen other people use a new soldering iron that they stuck into a can to generate smoke and I had a new one at work that has never been used before so I figured I'd give it a try. Plugged it all in tonight using the same coffee can as before with wood chips. Let it all sit for about ten minutes then noticed my temp was almost up to 100 degrees. I went outside and as soon as I opened the smoker the chips went up in flames. I didn't have the cheese in yet so no meltage took place. I have finished the rest of the night off with the soldering iron and wood chunks. This created good smoke but I had a hard time keeping a low temp. It's in the low 30's outside right now and my smoker is running in the high 80's to low 90's depending on how much the vent is open. Forgot to mention that I am doing this inside my Smoke Hollow vertical gas smoker. Now, this situation should be fine for now in the winter months but there will be no way I could keep a cold smoke temp in the summer months with this setup. Should I forget about doing any cheese and such in the summer or is there another method I should try?