It's the first day of spring, but it was in the low to mid 20's(F) in metro Detroit. So, I thought it would be a good idea to smoke some really temperature sensitive items.
Here they are pre-smoked:
And after 2 hours in the MES 30 with AMPNS apple dust:
It doesn't look like they took on any color, but they smell smokey. How long should I let them mellow in the fridge for? I was thinking the same time as regular cheeses(2 week minimum.)