Welcome to the forum. I am not familiar with your unit, but if it produces smoke the basic principles apply.
I suggest that you learn to smoke your cheese to a desired color rather than by time simply because there are so many variables that will result in different types of smoke, even with the same generator.
Grab your notebook and record different colors of the cheese and colors and densities of the smoke along with the taste results. Different cheeses will take on different colors with the same smoke, record these. Try all your different woods and decide for yourself what you like best. Allow different aging periods also and compare.
You may find the following interesting as well. Mr T's "Smoked Cheese From Go To Show" w/ Q- View, Understanding Smoke Management - updated 12/08/14
Enjoy and have fun,