If you have cold winters (17°) outside right now for me, all this is pretty simple.

I don't go through all the fuss. Two layers of heavy duty foil over my cold lump.

The following was done at 37° ambient temp.

For cheese
6 briquettes and some a flavor wood chips.

I light 4 bricquettes when white ash forms I put two more bricquettes next to the light ones. I cover all in apple wood chips.

Put a raised grid (no ice barrier) and load the cheese. Bottom vent wide, top vent bearly open.

My large egg dome was 70°. The cheese came out strong at first taste. After some forum suggestions, I let the cheese rest in the fridge (zip lock bagged). The next day and following the cheese was excellent.

Pepper jack, mild chedder, extra sharp and swiss all turned out very good. Different amound of absorbtion in each blend.

White chedder didn't take on as I had expected and two other blends didn't turn out all that great.

For longer cold smoke I would think a coffee can or chimney lighter would work well.

I won't be able to do the same thing in the summer. In the summer my dome is at 90° at rest.

If you are in a warm area well follow the other suggestions.

In the summer I am going to follow Alton Browns idea. 2 cardboard boxes (or one could pipe the smoke into the lower vent of an egg).

Get an electric cooking plate and place in one box. Dryer vent the exaust into the other box (or egg). Use a pie pan and wood chips on the electric plate for smoke generation.

Cold smoking made easy...

It is a good day for an idea... I think I will head up to Home Depot and pick up some tin for cold air return in houses. From a metal box and get the electric cooking plate.

Smoked Salmon & smoked cheese sounds pretty good for New Years Day football.