I will be at a car show most of the day today but before I take off, here is a link to the smoke generator by Amaze N Products
My thoughts for your setup is to place a AMNS or AMNTS in the chamber where your coals would reside. Place the cheese and or butter in your meat chamber on the right.
Typically I use a frog mat type of material to support the butter so it doesn't get too soft and fall through the grate.
Study above link as well as our cheese board. You will find lots of pics and info. Tomorrow while I'm smoking some Salmon, I will take a few pics for you of my different smoke generators which I use for cold smoking.