Well, popped another batch in but this time didn't stir it, still on the same greaseproof paper for easy removal.
Beech /oak dust mix 50/50 ratio by eye.
Appearance, well room temp was coldish at around 7 degrees C.
Marmite was subjected to a 3 x full 10hr+ burn smoke, but left in it's paper rather than stirred intermittently.
Top layer didn't form a noticeable change other than to appear stiffer on the surface. (cold)
Once scraped back in the pot & left overnight it seems to have mixed pretty evenly producing an almost hickory note amongst the marmite flavour when spread with butter onto a decent round of toast.
Result: knocks back the saltiness of marmite with a decent smoke tang, not heavy, but definitely present.
Would I smoke it again: Definitely, but will keep adding smoke to see what the tipping point is, doubtful as to whether this "material" needs folding in / stirring when exposed to smoke as it settles & mixes somewhat back in the jar.
With this in mind can anyone recommend a different dust which may provide a stronger flavour from less time in the smoker?
Ok I know it's not a side of ham, but I chow this stuff every day of the week, as a marmite fan it makes perfect sense to me.