Erickm--
I have a smoker that smokes rather than cooks the stuff. It has a little electric coil in the bottom, has a little "frying" pan you put the wood chips in, and it smokes and dries the stuff. It works great for smoked salmon, jerky, turkey, hams, etc. The bigger stuff (turkey and ham), I put in an oven to finish cooking. I believe the model is "Big Chief" (not sure of the maker).
Now, to smoke cheese--if you have a regular (charcoal, gas or electric) smoker, you do need a very low heat source. As low as you can go and still make the wood chips smoke. Take the lid off the smoker. Take a BIG cardboard box--one that will more than cover the top of the smoker where the lid goes. Cut a few holes in the bottom of the box for the smoke to come in--not too many or too big, or the hot smoke will melt the cheese. Suspend the cheese from a rack in the middle of the cardboard box. Check it frequently to make sure it is not melting or getting too soft. It doesn't take long to smoke cheese. One time I tried it by freezing the cheese first--it seemed to help keep the cheese from melting or "weeping" like it normally does.
Good luck.
AFARR