I've only used Apple, everything I've read has said Apple, maybe cherry. Biggest thing is keeping it under 90, with the smoke daddy that's not to hard. Last night it was 45* oat think I hit 55 in the box. I like to do it at night/ evening because you don't have to deal with the sun warming poop up.
I get my smoke going, cut blocks into smaller blocks 2x2 or 4x4. put the cheese in let it go for an hour, flip, let go another hour. Remove it from the smoker wipe the oils off it and wrap it in a paper towel or parchment paper. Put it in a Tupperware and let it mellow for a few days, then if I'm not going to eat it right away or I like giving it to a few of my friends with kids, I vacuum seal it. I did a little experiment with some I vac sealed last spring, I left it in the fridge till this winter (say 8-9 months) opened it up it was fine no mold nothing rated good, not like right after I do it but still good.
I like to do cheddar, pepper jack and string. I've done Swiss, blue, gorgonzola, Munster, havarti and a few others. Only one that I won't do again is Swiss, I've done it 2-3 times now and I don't like it, turns out bitter, and that's baby Swiss.
also if you do string cheese (if your boy likes it you should) buy it in a block not the individual ones get it like this:
Well I was going to post a pic but it won't upload