I can tell you that the link Chilipepper posted does work perfectly.
I gave this method a try with a wedge of farmhouse cheddar last night and I actually got too much smoke on the cheese.
Even though smoke literally "rolled" out of the grill when opening it up, the cheese itself felt like I was taking it straight out of the fridge. I'm sure that had to do with the 20 degree temps. we have been having but all in all I am very impressed.
Now I just have to figure out how much time to leave the cheese in the smoker.
This particular try has a taste that is wildly overpowering.
Hopefully it will mellow some with time.