Jomadav, The
AMNPS is a good tool to have for smoking cheese, but not needed to smoke cheese with your smoker.
Hopefully you got the box that the smoker came in. If so, remove the lid and rack from the smoker, lay a couple strips of wood across the top of the smoker, set the rack on top of the wood strips. Place your cheese on the rack and then place the box over the rack. A small hole will need to be cut in the box to allow smoke to flow. Place the pan with wood chips over burner and you are in business.
You will probably want to smoke in the morning before the temperature rises. It is important to keep the smoker temperature below 75°, as cheese texture will begin to change at 80°.
Maybe the following will help.
http://www.smokingmeatforums.com/t/123130/smoked-cheese-from-go-to-show-w-q-view
Take the time to learn the limitations of your smoker. A lot of good food can be made with a smoker like yours.
Good luck,
Tom