I have used this product to do a batch of smoked cheese and I cold smoked lox. The salmon is brined in salt prior to cold smoking and my temps never got above 72 degrees for the complete 6 hours. I use my PG500 to cold smoke. 6 hours later, I only used half of the maze.
todd brought out a tube that works great to, but the maze has worked for me. One note, only light one side of the maze or the cheese/lox is a little over smoked