I am a big feta fan and like the fact that it has less calories than many cheeses. Smoking with alder is fine but I'd like to try cherry next. alder does not seem as mellow or sweet (Bad description) as Cherry. Alder has a little bite to it. Sometimes I just do things as I feel like it. Sometimes it even works out.
I don't like opening the smoker during smoking so I just stirred it when it was out and done after it set for an hour in the fridge. The smoke was heaviest on the top cheese but it all got smoked. Just keep the cheese down to about a half to 3/4 inch deep. Spread it out.
I set the oven for 140 degrees, allowed it to go to 97 (Mistake, should have turned off at 90) and let it sit in the smoker for an hour after turning the smoker off before removing from the smoker, putting in the fridge to cool and then stirring.
The extra seven degrees up to 97 would melt some creamy cheeses but it didn't do much to the feta, just caused it to settle a bit, stick to 90 degrees and all will be well. I would guess it takes about twenty minutes to get to 90 degrees but that depends on ambient temps. This time it was a little warmer than I like to smoke cheese as the ambient temp was 73. I prefer in the fifties or sixties. Simple reason is it takes longer to get to 90 and therefore more smoke on the cheese.
I made an omelet this AM with the feta and it was fine. A little sharp from the smoke but not an issue if you are not eating the cheese alone. Cooking with it was just fine. I think this is the alder flavor vs Cherry.
That unit on the bottom is a Cookshack storage cabinet. Got wheels on the bottom and room for the different shelves, grills and I keep the wood in containers on the bottom. I also like the fact that it elevates the smoker up to where I can work easily without bending over a lot. Good luck.