Here's how I do it.

Set up smoker for indirect smoking. I use a offset fire box. You can use a direct heat smoker, but you will need to somehow spread out the heat. I recommend using a piece of metal that sits over the fire but still allows the smoke to travel up the sides. As soon as you get the fire going real good close the dampers off. The biggest thing is to use green wood or wood that you have soaked for at least 30 minutes in water after you get the fire going good. This will create the lowest temp and the most amount of smoke. How much or how little smokey taste you attain will be by experimenting since not every smoker is the same. You can also use
Hi-Temp cheese which has a higher melting point than regular cheese.