Cold smoking cheese and meat together

[EZ Smoker]

I got a great deal on some jarlsberg today.  I already had some gouda I got a deal on a while back, so I picked up some cheap extra-sharp cheddar and cheap pepper jack to take advantage of the temperature drop outside tonight here in East Texas.

I can put all my cheese on one rack, but on a lower rack I'm thinking about throwing on some sirloin steaks I got a deal (3.48/pound) to absorb an hour of the cold smoke, then put the steaks in the fridge before the wife cooks 'em tomorrow.   

I've never cold smoked meat and cheese together.   Any problems I should know about?

And is there a type of wood that would work for both?

[KevinG]

Separate racks sound good, cheese on top sounds good, about the only problem I see is picking a wood. I like my cheese smoked with a light smoke wood like apple, but my meat with a heavy smoke wood like hickory or mesquite. I see from you other posts that you've done cheese, but aren't sure if you've eaten any yet. If you haven't had the finished cheese before I'd start with a light wood, it can soak up the smoke pretty good, unfortunately your meat will probably be on the light smokey side.

[DTAggie]

I agree with Kevin.  I would not use a heavy wood on cheese.

[FLBentRider]

I've put Hickory on cheese, but not Mesquite.

The Hickory was good.

[Tenpoint5]

Hickory is really good on cheese

[EZ Smoker]

Thanks for the help.  I did this smoke last night before anybody got a chance to respond.  I found a couple of threads here where some people mentioned that they liked pecan on cheese.  And pecan works pretty well with beef too, so went with pecan.   A little more than 2 hours (though I had some minor smoke problems that made it more like 2 hours or less, and I pulled the sirloins after 1 hour for temp sake.)   Thanks again.