Sorry, no pics. Had to get the kids to their after school functions. I cold smoked some monterey jack for 3 hours. Inside temps didn't even hit 90°, so I was pretty happy with the cold smoker I made. But, the outside of the cheese never got that hardness texture, nor did it darken. Did I do something wrong? I have it loosely wrapped with saran wrap on my kitchen counter now, but I'm not home to check on it.