No problem, Gary.
Really the only way to screw it up is to get the cooker too hot and melt the cheese. I try to keep it under 90*. This run never went above 60.
I cut the cheese {snort} and then put it in the freezer while setting everything up. An old coffee can in the bottom of the WSM with a layer of unlit. Two lit on top. Some fire bricks for an added heatsink. Water pan full of ice to help keep temps down. I used a mixture of apple, cherry and oak chips (it's what I had) in foil on top of the lit coals. Cheese on the bottom rack directly over the ice. Let er go for about an hour. Couldn't be easier.
It's important to let it mellow in the fridge, wrapped tightly in Saran Wrap for a few weeks or it will taste like an ashtray.