So far, I've used oak, hickory and a mixture of mostly apple and a little hickory. I noticed that the apple/hickory didn't put as much color on the cheese. I went about 2:45 with my last batch because I thought the previous batches were a little smoke-heavy. However, the color was really light. I'm using my AMNPS in a MES30. Temp didn't get above 75 and stayed mainly around 70. Is there an optimal temp for cold smoking cheese? What wood do you like to use?