So I set up my first smoke this morning. Goats Cheese, Cheddar, Soft Goats Cheese, Peppers, Aubergine, Onions, and Butternut squash.. Box over. A temperature of 10c, it will be interesting to see what that rises to.. The aim was to give everything 3 hours and then swap for some Gouda, Butter, Cooked lentils (Merchant Gourmet pouch into a shallow dish) a Macsween 2-3 portion haggis and some more onions. 3 hours passed so I went out for the big switch over.. and.. Everything looked about the same.. except the goats cheese, which were yellow inside the rind. The Cheddar just took on a slight butter yellow. So disappointed I did my exchange, but left half the cheddar, the aubergine, and uncut peppers - the latter 2 being in their skin which will be removed as part of the cooking process so could risk over smoking. I came back in to sort out my produce and after dealing with everything eat a crumb of cheddar that had fallen off. WOW!! maybe it had taken on taste after all. Yes it was extreme, as mentioned in these forums it will get it's required bed rest in the fridge, but it's taught me that colour isn't a great indicator of smokiness. So I think I'll go back out in 30 minutes and remove the stuff that's still there from the start as it will have had 4 hours. I'd partially baffled my chimneys after 3 hours (not a phrase you hear every day!) but I'll probably open them again. The temperature has risen from 10c to 13c, but I'm sure at least 1c of that will be due to the day reaching it's high (!!).