First cold smoke with the MES, once I got a handle on how little heat was needed to maintain a 32F-80F temperature the smoke went pretty good. I read on here many people have to wait till the temperature is just right, not too hot! No problem in Canada, I have to use heat to keep the cheese from freezing. Maiden voyage for my 6” tube AMNTS. From left to right 1,11/2, 2 and finally 3 hours of smoke, they all look the same to me.