We were talking about this the other day and I thought about you. If
you like cheese, you will probably like this.
It is damn good. I have done cheddar, provolone, and swiss.
You have to keep the temp very cool though, so it may not work on your
grill. I usually do it in the winter time so I have outside temp
working for me. I light maybe 3 or 4 charcoal briquets and put them
in my fire bowl with a wood chip or 2 on it. I fill my water pan with
ice cubes, and try to keep the temp less than 100 F. I usually give
it about 1.5 to 2 hours of smoke. I then take it off and immediately
cool it, seal it and freeze what I won't use right way.
You may be able to do it in your grill by putting charcoal and wood in
a metal bowl, plus maybe a bowl of ice around your grill.