Cheese seems to smoke the best around 60F, if you can keep the temp. there. I've never looked close-up at a Kamado, but if you can pipe in the smoke from a separate box connected with a 4" or 5" dia. aluminum dryer flex pipe, it'll help keep the temperature down inside your smoker. As Tommy said, ice will help control the temp. Keep one of the dimensions of your blocks of cheese no more than 2" thick ( 4"x4"x2", 3"x4"x2", 5" dia. x 2", etc) for good and equal smoke penetration. Let the cheese temper for a couple of hours after smoking-the smoker is the perfect place, if you can keep it cool. Just remove the smoke source. Use mild flavored woods, pecan, apple, cherry, etc., strong wood flavors will make the flavor harsh. Most important of all: Don't touch the cheese with your hands, from start to finish. Most especially if you don't have a vacuum packer. I use food grade nitrile gloves and tongs to do any handling. No matter how well you clean your hands, there's always enough bacteria on them to start the cheese molding. I allow at least 3 weeks of aging, but usually 4 or more, before consuming. After vacpacking, I stick it in the back of the fridge out of sight, so it doesn't taunt me every time I look in there. Proper handling will give great longevity to your product. I have a vacpacked piece of smoked cream cheese that's at least 8-9 years old that still doesn't show any signs of mold. One of these days I'll open it.