It reminds me of some of the contraptions we came up with as teenagers, but as memory serves I don't think it was wood we were burning.
Good one John. This is more like an "inverse pipe" with the airflow blowing into the "pipe". Makes it a little more difficult to maintain burning embers but the new set up is better.
Picture of finished cheeses is attached. About 2 1/2 hr. and two "loads" of the pipe. The cheese was quite yellow on top (like it had annato in it) but not on bottom so I should have flipped between smokes (or reverse-tokes if you're of that mindset
). Cheese surface stayed below 85F which was quite good considering ambient was about 80F and the pipe was pumping a little bit of BTU into the vessel.
Seriously I think it's worth working on further. There aren't many smokers you can use in your house, and with the right control you could "load" the chamber then cut everything off for awhile and repeat. It didn't stink up my garage that much at all - not quite as good as a fine cigar but close