Being the old guy newbie to this forum Ill give my experiance with smoking cheese.
Mozzerella, Chedder and Gouda have been the best.
I used a vertical water pan smoker. Fill the water pan with ice. Fire pan just enough briquets to smoke chips, not letting temp get over 75 degrees.
With the smoker I have now thats impossible so I use a stainless steel mesh tube my bro in law made. Fill it with chips or pellets, fire it up and you get smoke without a bunch of heat