So prior to owning this pellet smoker, I always did cheese with the soldering iron method. I have done cheese with it for upwards of 5 hours and NEVER got color like I got on this batch before. I'm wondering what May have caused this . The level of smoke was about the same as the soldering method. Started pretty heavy for about 10 min then slowed down to a nice thin blue smoke. I'm wondering if I should have pulled it earlier . Was planning on a months rest. The smoke was 2 hrs and 45 min with treager hickory pellets. Temp never went above 70. I'm wondering if maybe because the last batch I did it was very cold out, didn't get this color. I did Colby jack, mozzarella, Swiss, pepper jack, mild cheddar, Gouda, havarti dill, 4 sticks of sweet cream butter ( I love smoked butter ), and a quarter pound more of dark chocolate chips to fill the empty spot. Here are some pics! 1.5 hours and already getting some color This mozz kind of baffled me . It was all smoked the same amount of time and was rotated so I'm not sure why I got the three different levels of color but hey, I'll take it.