Ok folks just pulled it out as its been 4 hours. Color is present on most but hard to tell from photos. isnt very dark but can smell the smoke. The pepper jack has most of the coloring with a minor yellowish/brown tint. Will leave on the counter for a few hours then vac pack them up.
So for the record
Starting ambient temp: 55
Finishing ambient temp: 57
Chamber temp: 55
Cheese didnt sweat at all during, before, or after.
Smoked 4 hours in Hickory Dust from Amazen on my AMNPS in my MES 30 with mailbox mod
3 types of cheese cut into 2x2 logs
All Tilamook branded: Medium Cheddar, Pepper Jack, Colby Jack
Before and after photos
Since I have the masters of cheese appearing in this thread I have a side question. My first batch of cheese was just Extra Sharp Cheddar from Winco (house brand not sure of quality) I noticed that even though I have never froze it that it crumbles a bit when cut. I was thinking either just crap quality or they froze it while in transport. What say you. (this is also the reason I am doing a better brand of cheese and from a more reputable store).
Edited by desertsubi - 5/14/16 at 10:30am