Cold smoking is fun and easy...I like to use a hotplate in the firebox with a chunk of pecan wrapped in foil. The chunk smokes a good long time. I rotate the cheese (or whatever we're smoking) to expose all sides to the smoke and let it go until I get the flavor I like. I try to keep the the temp. below 90, myself. I'm not sure if it's my imagination or what, but when I can, I let the cheese sit in the fridge for a day or two before we eat it, and it seems the smoke flavor mellows a bit. In the summer, when it's hard to keep the temp down, I crack the lid with a stick to let some heat out. Works like a charm.
--Matt