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I have seen budweiser BBQ sauces and never have I seen the wood but they are into everything so go figure that one too. I like you cheeses and I really have to try that stuff soon.
I smoke at whatever the outside ambient temperature is. If I know it will be 80F or less outside, I'm good to go.
I don't observe any real increase in temps inside the Smoke Hollow from the chips and soldering iron, maybe 5-10F gain. I used to measure it, but it's not worth the trouble.
Depending on what kind of wood I'm using, a can of chips smokes for about 1 1/2 hours. I ususlly put on a glove and shake the can up about halfway thru. One refill of chips and it's still making smoke at the 3 hour mark.