No. During cooking, a proper “color-setting” step after the smoke application will ensure that the smoke color is developed and set and that it does not fade during or after chilling. In a color setting step, the dry-bulb temperature is increased to dry the product surface and promote the smoke color reaction. The carbonyls from the smoke combine with amines in the meat to develop and set the smoke color. Hot, dry conditions in the color setting step will enhance the color reaction.

If you get blotchy-colored product out of the oven or chiller, the blotchiness is almost always caused by a color setting step that is too short. Lengthen this step, and the problem will most likely go away.