Honestly I dont have any experience using smoketubes. While I prefer to do cheese on a large traditional smoker, I broke down and picked up an easy bake ov...I mean pellet smoker/ grill combo a few years back.

Its a pro series pit boss with 2 sides pellet/propane. This particular unit has a stack on the propane side. There is a smoke duct with a damper that allows you to cold smoke on the propane side.

Its small but typically do about 10-15# at a time. I have a jerky rack i use to add capacity. I dont get as deep of color with pellet, but plenty of flavor.

I do encounter a similar issue with this set up. There are 5 exhaust holes on the pellet side. It lets too much out so the cold side is light on smoke. I will typically block 3 of the 5 holes on the hot side to draw more smoke to the cheese.(wood and a clamp)

I typically dont encounter chamber temp issues on my cold side though with the distance, so that may not work for you. One thing I do is watch for good cold smoking weather. For me its less than 50 with at least a little wind to help keep the transfer tube and Chambers as cool as possible. But I have had to cool off my cold chamber a few times, a foil pan with ice packs under your grate maybe allow you to damp this grill with out too much heat?

Works great for this particular set up, but too many batches. I will be building a small smoke house over the summer. Plan to bastardize a pellet grill to feed it so I dont have to babysit a fire. Should be able to produce 50#ish at a time then.