I don't think you have to worry about the probe. Using the cold baffle, there are only two things to worry about:
1) You don't want to let the heating area (where the element is) get too hot.
2) You don't want the cheese area (above the baffle) to get over about 90 degrees (unless you want your cheese to melt)
My rule (and it seemed to work just fine) was to put a temp sensor in the top area, put a pan full of ice cubes on top of the baffle, and start my 055. I would let it run for one of two events: a) 25 mins have elapsed, or b) the top area reached 85 or 90 degrees.
Then I would turn the 055 off and let it set for 1 1/2 hours. Works like a charm and there is usually ice still in the pan when the cheese is pulled.
If your CS isn't too well used yet, you might not get as good results since the seasoning will also add a lot to the smoke flavor, but I don't have any real knowledge on that.
Also, the cheese will taste a LOT better the next day, or even after being frozen for a year. (I'm eating some now that is well over a year old)