Just a quick update here, after three tries, one in my smoker, one in the oven, and last, I found for me, the most simple and easy way to cook beef cheeks is in a crock pot. This one works for me very well and is easy. Beef cheeks are full of marbled fat and almost impossible to trim raw.
First trim a minimal amount of the fat, which is plentiful and all through the cheek, almost impossible to get much of it off. Add a layer of sliced onions spread on the bottom of the pot with about 10 drops of liquid smoke, (sorry, sometimes it has to be used), add the fatty beef cheek and just a half cup of water to initially transfer the heat from the bottom of the pot. It will make a lot of its own juice to cook in quickly. 8-10 hours later it will get very soft and tender with the onion and smoke flavor. The major fat stuff will be melted in the juices or can easily be scraped from the delicious tender meat when done.
This is the only method I will use in the future. Good luck to you, it is a unique cut of meat with a distinct flavor. I plan to try one using a Rotel type mix also.