Yes have fun. Todd hit on several bases above.
Regardless the type of smoke generator used. Things to consider when cold smoking a product are the color and density of the smoke being used and the internal temperature of the food chamber. I attempt to explain that in the following.
Understanding Smoke Management - updated 12/08/14
The color and density of the smoke can be adjusted by the type of fuel being used and the amount of air supplied. Temperature is adjusted by the use of air supplied to the fuel and the proximity of the fire to the product, the more air supplied, the hotter the burn.
Using an analogy. Regardless the make, look at a smoke generator, as a pick-up truck. Some are happy with the way it performs as is. Others modify it to fit their individual requirements. The modifiers can change the tires, suspension, engine, and add accessories to fit their needs. Modifications to a smoke generator can be made by the use of different types of fuel and airflow adjustments, not to mention the placement or the delivery system.
Certainly, acceptable cheese can be smoked in close proximity to the smoke generator. The downside to it is, the closer it is to the product, the less forgiving it is. It requires shorter smoking times or you risk the bitter taste signifying over smoking. The shorter smoking time is indeed desirable by many. I did it for years thinking it was somewhat comparable to my walk-in smokehouse cheese. Since then, I have made an effort to replicate the walk-in smokehouse by the use of the remote firebox, and smaller food chamber, which in my humble opinion produces a much better product.
After selecting a product to smoke, the first thing I consider is the color and density of the smoke desired. Second is the type of generator followed by the type of fuel.
Depending on the equipment used and the cut, cheese can be smoked anywhere from 24 hours using a very light, thin smoke or in five minutes using a heavy dense smoke.
It all boils down to personal preference. Do what works best for you and enjoy. Most importantly, have fun doing it.
Mr T