I think you will be pleasenty supprised! These smoke guns really do a bang up job on cold smoking cheese. I have tried them with hot smoking, and found that it is better to do the more traditional smokeing methods.
I have just completed my smokehouse, and I will be making Polish sausage this weekend. I have made some rather large smoke guns that are not dependent on external air feeds. I need to get the bugs worked out of them, but I think I can get them to work without the air pump.
Any way I made about 15lbs of smoked sharp chedder this past winter, and I kept it in the refridge. It seems to get better with age, as the smoke taste is more evenly absorbed. Enjoy! and let me know what you think of that smoke daddy. It is not an answer all, but I think you can do things with it that you can't when your hot smoking.