I have the cold smoke plate. Slide it in with the drip pan on top filled with ice. I use chips or thin shards I split off of my chunks. I then turn on the #1 full blast for 15 minutes, then OFF for 45 minutes. Repeat every hour. So it does require some babysitting in turning it on and off. The smoke chamber with the food stays below 100 degrees with this method. I'm not saying the cold smoke plate is the best choice, there might be a better choice, but it works just fine for me. If I did not have the cold smoke plate, I would probably look into the A-MAZE-N tube smoker. Others here have had good luck with them, but getting enough airflow might be an issue with those. I'm not sure how much heat the A-MAZE-N would give off, and since the box of the #1 is fairly small, I'm not sure how difficult it would be to keep the box temp below 100. The Smoke Daddy is pricey, and I wouldn't want to drill a hole in my smoker, but seems like it would work well since you wouldn't have a heat source directly within the box to contend with.
Here's some good info on the A-MAZE-N by someone who has great success with it.
http://smokinitforums.com/index.php?topic=6042.msg56274;topicseen#msg56274