Yes Mike, previous batches last spring and late summer were in the 80 - 87F range and the cheese did sweat just a tad bit. But it also showed a LOT more color at 2 hrs running at those temps than this batch is at 3, going on 4 hrs now. So my gut tells me that cold temps don't lend to the deep dark smokey color... which is fine by me so long as the flavor is there. And the batch I did a few nights ago at roughly 40F is in my fridge... virtually no color change, yet is permeating my fridge with smokiness even through the bag!! I cant wait to try it out.
So... I was just wondering if someone with deeper knowledge had the inside scoop on if temps affect color and taste during smoking.
Edited by Hewgag - 12/9/11 at 9:58pm
I just removed the cheese and there is an ever so slight tinge of color to the cheese and it has a really nice deep smokey aroma. All bagged up now for its 2 week ride in the fridge!! =)
BTW Todd (I know you'll read this) You sir are my HERO for making this AMNS!! I LOVE this thing!!