This is interesting, never thought about cold smoking, just thought about faster cooking, I gues you-could start in the grill with the amazin tube goin for the first hour or so and fire up for 4 more at 335. Why not just start it 335 with the tube goin? Not enough smoke?
Smoke is produced by "in-efficient combustion" - this can be done in a number of ways. Less air movement so less oxygen for combustion is one of them.We do this by low and slow temp. ranges. Some pits even have a "smoke" setting - which always corresponds to a low temp. Usually around 165-175F will get you a lot of smoke, if you want to try and compress the timeframe as much as possible.
As the temp. goes up, combustion becomes more efficient and the fire burns cleaner - i.e., less smoke.
The balance of "enough but not too much" smoke is very taste subjective - but generally speaking - we look for that thin blue line of smoke coming from our stack to know that we are producing a nice, clean tasting smoke. If you see billowing white clouds of smoke - you will produce a nice creosote post flavor. ( You can do this with charcoal pits too if you do not allow time for the charcoal to reach optimum readiness )
So - when you turn up the pit temp, say - above 275F...you will no longer be "BBQ'ing" ( as defined by the low and slow broad definition of how we produce a smoke profile on meats ) AND...you will accelerate the burn rate of the fuel in you Amazen Smoker Tube.SO it will not produce the amount of smoke you want either...
What you may want to try - is a LOW temp. setting AND an Amazen Smoker Tube - for a shorter period of time to get the smoke profile you wish. This will require a little playing with your grill and your tastebuds to figure out what is "right" for you.
But - in a gas grill scenario....it is harder to get the temps low enough to use heat + the Amazen Smoker Tube in order to do the same thing. You CAN do it....but you might need to consult with muebe...and install a thermostatic control on a gas grill.