Cheese should be cold smoked, so smoking on the stove wouldn't be the right method. I smoke my cheese on my BBQ by placing the cheese at one end of the grill and a tin box filled with wet saw dust at the far side. I put a soldering iron into the saw dust so that it is only smoldering. May be you'll have to discard the ash and replace it with fresh saw dust. I can't predict the time needed because the process isn't constant, so I just look at the tan of the cheese. The picture shows a piece of smoked Mozz. Tip, smoke a piece of Feta, you'll love it!