I go for color and taste. I didn't take pictures of the last cheese I did with the A-Maze-N tube. I usually do around 50 pounds at Christmas This goes out as gifts for friends, and My Wife's customers. I have always used the cookShack cold smoke baffle and method for this. The weather conditions are much different when I do the Christmas Cheese than they were when I was using the A-Maze-N Tube. Somewhere close to +40 degrees ambient temp. I don't know how many pictures I can add to this but here is the smoked pepper Jack from Christmas cheese.