So I decided to try doing some cheese in my WSM. The sacrificial victims are 1 block Tillamook Sharp Chedder, 1 block Tillamook Monteray Jack, 1 wedge Picorino Romano, 2 rounds of Gouda, and a dozen or so sticks of string cheese.
For smoke I bought a 9x4x3 chip box that I filled with apple wood chips. I put 4 pieces of charcoal down and rested the box next to them.... wasn't getting any smoke. So I took a 5th piece and put it inside the box at one end, hey presto, worked like a charm. I has been running for 2 hrs. at about 80°, figure I'll give it another 2 hrs. then vacuum seal them all for the two week rest.
I will post some picks when I pull them off the smoker.