After a few more NOT COLD but lower than your standard BBQ smoke sessions making snack sticks, jerky, and salmon, I am for sure ordering the cold smoker right now.
The review video posted on the Smokin it website put it over the top.
You can go wrong, just using the cold smoker with pellets for a smoke like this one
120F. 1 hour
135F. 1 hour
150F. 1 hour
165F. 1 hour
180F. To IT temp of 138F
That is what I do for bacon, just light the cold smoker, set the digital wi if to automatically adjust the temps, and sit back, and relax
Otherwise to generate the right amount of smoke I need a specific size of wood for each temp, or I get no smoke, or sooty smoke