You may or may not want to rethink what you are about to do. If you are putting smoke generator of any type inside with your cheese, I strongly suggest you take a one pound block of cheddar and cut it into bite size pieces and place them in the smoker, after the smoke starts generating. Start sampling the cheese at 20 minute intervals until it reaches your desired result. If it starts to become bitter, you are oversmoking it.
As this is your first cheese smoke, I also recommend doing the same with each type of cheese. Take good notes as they will last you a lifetime.
You may also want to consider a cold smoke mod of some sort. The following will help describe the pros and cons of the mods.
AMNPS & Smoke Daddy Myths?
Cleaning up your act - clean smoke is delicious smoke!
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