This is a picture of the cheese an hour in with the A-Maze-N Tube. The cheese is Pepper Jack, White cheddar, and Gouda. You can see that the tube is producing good smoke. If I had a picture 1 hour in using the cookshack cold smoke method with the baffle, you wouldn't see any smoke. I am not bad mouthing this method I have used it for 10 plus years with good results. I guess I am "trying to build a better mouse trap". I think I am on to something here, and let it run it's course while I play, and enjoy the results.