I have a crap-ton of cheese in the ol' cold smoker. Been going on about 3 hrs now... its a chilly 43F here in Fort Worthless tonight and my cheese is not showing much color despite the absolute perfect hickory TBS in my smoker right now. So my question is this: Does temperature matter much to color and flavor, and if so what is the "ideal" smoking temp? Also... what is too cold when cold smoking? Thank you and SMOKE ON!!