Dave's right. Gotta keep that door closed! No matter what the chunk size is, it's smouldering when the element is on, and continues to afterwards. When you opened that door, you introduced an incredible amount of "fuel" to the smouldering wood, thus combustion. Will it taste bad? Depends on how much "bad smoke" the cheese got. Burning wood smoke is definitely more acrid than smouldering smoke, but it may have not been enough to effect the taste. Time will tell.... Next time, keep that door closed until the wood cools down.