So, at the recommendation of a chef friend, picked up the 6" tube of these:
http://www.amazenproducts.com/category_s/12.htmAnd I gotta say. It's pretty sweet. At the moment, I'm using it to cold smoke some pepper jack, some monterey jack, and some extra sharp cheddar, as well as a couple of mozzarella sticks just for grins.
I did a test burn on it last night (and to burn off any oil that may have been left from the manufacturing process) and it burned right at the 2 hour mark. Right now, It's about 70 outside, and my smoker is holding right at 76 degrees (and has been for the last 40 minutes. I was going to flip the cheese at the 1 hour mark, but thinking about it, the grate that it's on is so small as to not matter. So I'm gonna leave it alone, just monitoring the temp until we hit the 2 hour mark. At that point, I'll take a look at it, and see if I want to do another hour of smoke or not. Probably not, since I'm using oak pellets, which has a pretty strong smoke flavor.
Then comes the hard part. Sealing it up and forgetting about it for 2 weeks while the smoke flavor distributes throughout the rest of the cheese.
I got mine on amazon for a pretty fair price, just about 15 bucks with prime. And tomorrow night I'm going to use it for the first probably 2 hours to supplement the smoke from the offset smoker when I do a pork shoulder for pulled pork on Sunday.