Cold smoking technique on Gouda Cheese! First start to finish post for me

After seeing how popular this was on the forum I picked up a wheel of Gouda cheese and decided to use half of the wheel to try the cold smoking technique (while I ate the other half)!  First off I got everything prepped, and cut the cheese into nice slices.  I cleaned out the old lump from the EGG that was used the night before and picked some of the smaller pieces to reuse for this fire.  I made a small pile and lit it up with a quarter piece of a fire starter block.   Once it was rolling I added dry Applewood smoking chips instead of chunks.  I wanted my lump to stay tight so I decided not to premix the chips with the lump.  Also, I didnt want to use the larger chunks and knock it over.  Used my PS legs up and placed a dish full of ice and water under the grid.  I left the vent wide open at the bottom and the smoking went very well.  The temp stayed around 70 to 80 degrees, so no problems over-heating or losing the fire.  I let it smoke for an hour and forty-five minutes before removing it from the grid.  It's now in the process of refrigerating for five days.  This is my first start to finish project that I have posted so I hope everyone enjoys!