Soldering Iron Cold smoker

Has anyone here tried a soldering iron stuck in a can full of wet chips as the smoke generator for a cold smoker?  I just made one to smoke the trout I caught yesterday, and im curious how its going to turn out.  I would also appreciate any cold smoking advice.

What I have done so far:
2x2lb trout fillets (skin on) brined in soy sauce, brown sugar & honey for 18 hours and placed in closed webber with soldering iron smoke maker below.  The fillets have been smoking for 4 hours now changing out old cans with  new ones (primed with 1/2 briquette) every 4 hours.  The webber temp has stayed below 85f.

How long should I smoke the fish?

Just curious, Why cold smoke over hot smoke? I have done both and enjoy hot smoke better. A couple hours on low heat and its done.I then seal it and freeze it for use in salads,soups,etc. I have an old metal smoker that was built in the late 40's,it uses a small hotplate with a reostat to control temp and smoke.Really easy to use and doesn't dry out the fish very much.

Has anyone here tried a soldering iron stuck in a can full of wet chips as the smoke generator for a cold smoker?  I just made one to smoke the trout I caught yesterday, and im curious how its going to turn out.  I would also appreciate any cold smoking advice.

What I have done so far:
2x2lb trout fillets (skin on) brined in soy sauce, brown sugar & honey for 18 hours and placed in closed webber with soldering iron smoke maker below.  The fillets have been smoking for 4 hours now changing out old cans with  new ones (primed with 1/2 briquette) every 4 hours.  The webber temp has stayed below 85f.

How long should I smoke the fish?

My buddy came up with the perfect cold smoke solution - he bought two smokers.  He bought two of these http://www.lowes.com/ProductDisplay?partNumber=11236-49769-11236&langId=-1&storeId=10151&productId=3049705&catalogId=10051&cmRelshp=req&rel=nofollow&cId=PDIO1 then connected them together with vent piping.  Imagine the two units 5 feet apart, side by side.  One unit heats the smoke while one unit contains the meat.  By the time the smoke travels through the vent piping, the temp has dropped to ~140 - 150 degrees.  I'll try to get pics for you in case you decide to go that route.

I don't remember how this turned out,  did it work?

Just curious, Why cold smoke over hot smoke?

For one, you can smoke cheeses in a cold smoker.

I don't remember how this turned out,  did it work?

It turned out pretty good.  I haven't had food poisoning yet, which is a pretty good sign.  I ended up cooking the trout briefly after the 72 hour cold smoke to ensure that all the parasites died.

Just curious, Why cold smoke over hot smoke?

For one, you can smoke cheeses in a cold smoker.

Ooooh, Cheeeseeee Gromit!  I'm gonna have to try that!

Cheese? I thought we we're talking about fish..