Place the cold smoke plate in the bottom most rack position in your smoker, then place the cheese on one of the racks in the uppermost rack position.
To regulate the temp, I use a tinfoil lasagna pan filled with ice, placed directly on top of the cold smoke plate. Turn the smoker on to the highest temp for 20 minutes, then shut it off but don't open the smoker. Leave the cheese in the smoker for an hour, then repeat the cycle.
After the second go-round, remove the cheese from the smoker, wrap, and place in the fridge. Give it at least 24 hours before eating. The video in my original post provides a nice visual of this process.
Enjoy!
- Phil