Is there a minimum temperature for effective cold-smoking some cheese? I went out to smoke a load (~13 lbs) of various cheese and butter - and when the butter went in, it was room temperature (slightly melted), but when I took it out after an hour in the cold-smoker, it was nearly frozen. I'm not sure how much smoke it picked up in that hour, especially because it solidified as it cooled from room temperature DURING the smoke. Also, my cheese does not look like it picked up any color after nearly 4 hours. The outside temp started about 43 degrees and when I pulled the cheese, it was down to about 35 degrees. Since I won't really know how much smoke the cheese/butter actually got during the smoke today, it's hard for me to answer my question - but does anyone else have any thoughts on whether cold temperatures make the adherance of the smoke more difficult at low temperatures?