The cheese sure did not pick up much color... Is it normal that the smoke smell is somewhat reminiscent of an ashtray right out of the smoker??
Yes, these are both NORMAL!!!
As far as color, you are simply used to seeing commercially smoked cheeses which are typically sprayed/dipped in liquid smoke to give them that darker color. Unless a packaged cheese says "Naturally Smoked" it's liquid smoked.
Depending on what type of smoke you use, the smell when cheese first comes off a smoker is stronger and reminiscent of a campfire, or some say, an ash tray. Do NOT let this dissuade you!
Just remember a couple of key points when smoking cheese:
1) An important step to smoking cheese that many people tend to skip is to allow the cheese to dry on some racks for an hour or two BEFORE you smoke it. This forms a thin rind on the cheese that helps to control smoke absorption and sweating.
2) how long to smoke: The ambient temperature of your pit, and the size of your blocks of cheese GREATLY affects how long you leave the cheese in the smoke. The warmer your pit temp, and smaller your cheese = the shorter time you need to leave it in. And even then it's a matter of preference; i.e. how smokey you like it. The only way to know is by trial and error.
Try your best to NOT let your pit temp get above 90° or you risk the cheese sweating oil, which can give it a creosote taste as the really strong phenols in the smoke are oil soluble.
I save cheese smoking for cooler weather.
3)
Suggestion: Try small packages and write the smoking date on them. As you taste them you'll know what you like and don't like so far as the smoke progression/penetration goes.
THAT is great advice, because the "four to six week rule" (after smoking) is more of a general guideline for what most people tend to do. You can cut into your cheese whenever you dang well please, just remember; at first the smoke will be stronger and concentrated on the outside (especially with applewood). As it rests the smoke particulates (mainly phenol and syringol) penetrate into the cheese and will take on a more mellow tone.
The type of cheese, the type of smoke, the size of your cheese blocks, your fridge temperature, and personal preference all affect the rest period. The softer the cheese, and smaller the blocks, and warmer your fridge temp, the quicker the smoke particulates will penetrate.
If you plan to use the cheese in a recipe such as a cheese sauce, cheese spread, etc. then there is little need for a rest period at all.
Every year, for example, I smoke some cheddar for my smoky beer-cheese spread. Because it gets shredded, then whirred up in a food processor, I don't even worry about letting it rest at all!If your pit temp gets above 90°F and sweats, then it is BETTER to eat the cheese sooner rather than later as sweating can cause your cheese to turn grainy as it rests.
Can't wait to see how it turns out when you taste it!