Re cold smoking, at the risk of becoming hoarse in my frequent shilling of this product...http://www.macsbbq.co.uk/Order%20USA.html
Just last Thursday I got home from work, decided that I wanted a kind of mezze platter that evening and I was lacking in smoked cheese...stuck a lb of sharp cheddar on a grate, took it outside, set it on my (mostly unused) Weber Smokey Mountain, and started the CSG with apple sawdust. Then grabbed my bass and headed off to a practice...came back at 9PM and pulled the cheese off, which was fantastic, and still refrigerator cold. The "smoker" kept puffing smoke for probably another couple hours.
With some of the other home rigs I wouldn't have dared try that (heat elements spiking, chips or dust catching fire and a temp spike when I am not around) but with this rig, its a genuine cold smoker...as cold as whatever environment it is used in, basically.