I just completed a very successful cold smoke of cheese.
Wow, that looks like a lot of work to cold smoke in Utah. I'm in Dallas, and it is 30-something degrees outside. I put my tin-can and soldering iron smoke generator full of Cherry chips in my WSM, and in 90 minutes, I had my smoked cheese ready to vacuum seal and rest for a couple of weeks.
Seriously, the tin can and soldering iron smoke generator rocks. Heat plus wood -- what else do you need? You can use it in a cardboard box, and get great results. Pure KISS.
Don't make life any harder than it needs to be.