Smoking Cheese is an art.
Cheese melts at 100 +/- degrees. Do not hook up heater. The smoker will produce more heat than 100 degrees. Get an aluminum caterer's pan @ grocery store and fill w/ice.
place just above the smoking puck. place cheese on higer rack. I like to get a large brick and cut in 1/4s. You can smoke as much cheese as u wish. Don't let them touch; and turn them to get equal coverage. u'll b surprised at the amount of ice needed. Follow instructions in Bradley's web site.
A cheaper and easier way to do it is to ck the smoke pistol on internet or big daddy's cold smoker. & follow directions. Enjoy