I've used this set up from day one of doing my first cheese smoke. Initially, I used the smoker element but that requires turning the smoker on and off periodically as the temp starts to rise too high. I use the same set up now but use the Amazn maze for my smoke supply. Being in Colorado, you have the advantage of cold weather to help control too high of temps. My recommendation, no matter which method you choose, is to do a dry run without cheese in the box. See how successful you are at producing smoke with minimal heat. There are several ways to accomplish this. My two examples are just a couple.