I do cold smokes during the night. It's naturally cooler.
And for my method, I have my version of a mailbox mod where the smoke travels 8 feet through an aluminum flexible dryer vent hose to further cool it, and to filter out any crosote. Kind of "cleans" the smoke.
That actually gives the smoker only a 2 degree rise over the ambient air temperature.
Some folks simply set their tray inside their sm00ker box. As long as you can control the incoming cool air to help vent heat if it occurs.
But try and stay low in temperature, I try for 65-80 range. I've even modified my MES 30 to run with an external temperature controller that can function at 1° points. It operates in a tight band, but in reality the temperature swings a total of 9 degrees, nominally.
So give it a go. If the temperature gets wonky, use sawdust. It's supposed to run a much cooler smoke. I'm assuming you have an external temperature monitoring device you trust?
I had a bit of trouble getting my Oak dust to stay lit. I laid in about a 1/3-1/2 row of pellets, and overlaid with saw dust in my
AMNPS. The pellets acted like a fuse under the Oak and kept everything going.
Let your cheese age after the smoking process. And nothing wrong with running small batches until you find a level and method that YOU like the taste of.