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I use a smoke tube to cold smoke cheese. I run the fan on test mode to keep it circulating and it does a good job imparting smoke flavor. I’ve only done it on cool days and it haven’t seen it raise the temp much. It probably would affect temps more on warm/hot days.Has anyone gone with just a smoke tube in the barrel, with the unit sitting in the shade? How much heat does a smoldering smoke tube put off? How much would it raise the temp over ambient?