I did some a month ago in the SRG with AMZNP smoked for 3 hours. Outside temp was 18 to 21 degrees, inside the SRG it was between 55 and 79 degrees. Worked fine, cheese had nice color. I did Colby and pepperjack. Personally I didn't really care for the Colby. Maybe should have left it for more than 4 weeks or maybe should have smoked for less time. Used Apple pellets.
I have 6 pounds of cheese waiting for smoke right now. Gouda, Horseradish Cheddar, Jalapeno and Habanero Jack, Muenster, Havarti, Cheddar Jack, Pepper jack, Extra sharp Cheddar, Sharp Cheddar, and Medium Cheddar.
If anyone has any suggestions I'm all ears, as this will only be my second time smoking cheese.