An important thing to remember is also some of the methods we use. Mike makes the point of using the tube while he was doing some wings. In that situation, I wouldn't use a tube. I'd put a chunk of wood near, but not over the direct heat.
When I smoke cheese, I do it with the maze and smoke for 10-12 hrs, then let it rest and do it again. This gives me a nice smoke flavour that I like, but it isn't overpowering. Mind you when I do this the temperature is near freezing. In April or May, once the temp is warmer I do a shorter smoke like 4 -6 hrs and that cheese I need to let rest for a few weeks before it's tasty. That's when I use the tube.