I have just recently purchased a Big Chief front load smoker. . My reasons for picking it, it's excellent reputation and many many great reviews. It has been pointed out in some of these reviews that it is more of a smoker than it is a cooker. That is not a problem for me as well. Also it seems replacement parts are readily available for any future repairs. The price was also very good. $119 and shipping free. Okay, on to my questions; . Even though this unit is not much of a cooker, it still generates temperatures that would easily melt cheese. I love my smoked cheese but hate paying $5 to $8 per 8 to 12 ounces of it. I can often get good cheddar cheese in 8 to 10 ounce blocks for $1.50 to $2 on sale. The problem is I need to use a cold smoker to ensure I don't melt the cheese. I am wondering if I can stack a second box on top of my new Big Chief with the only heat transfer being the top of the lower unit (the Big Chief), and the draft control on top of the lower unit. Will the upper box temperatures stay low enough to not melt my cheese? I also plan on having a cool fresh air intake low and on the side of the upper box. There will also be a smoke draft control on top of the upper unit. . To my mind, it seems that this will work just fine. However in my case it is all theory. Any input, info, or prior experiences with regard to a cold smoker / hot smoker that is applicable will be highly appreciated. . post here or start a conversation with me about this. Thanks!