After practicly melting the last batch of cheese I did trying to beat the heat of the day, I took several peoples advice and did this batch at night. Started at 7:30 pm the temp was in the 80s.
I loaded my a-maze-n smoker with some hickory dust and started it on both ends.
This batch has 3 chunks of provolone (I loves me alot of provolone) and 6 chunks of babyswiss.
After blowing down in the drum; to make sure the a-maze-n smoker was burning correctly, it was time to put the lid on and let'er smoke!
At 11:30 pm I went out and pulled it from the drum. This is what I saw when I got it into the kitchen to snap some pics.
Soooo Tasty looking!
I wasn't to sure there was much color difference but when I compared the before and after pics, I noticed quite a difference.
The temp actually dropped in the drum so that tells me that the a-maze-n smoker (6x6 size)
Didn't create enough heat in a UDS to even worry about. You need to worry about the ambient temp more.
Thanks for watching!