Had an idea and was wondering if anyone had thoughts. I want to do a beef and pork chili but in a different way: I have a coarse meat grinder attachment on my blender and a vertical smoker. I was thinking about cubing some pork loin and sirloin to fit in the grinder and putting it in the smoker as far away from the heat as possible and using just enough heat to create smoke. Kind of cold smoking (with a lot of smoke) for maybe an hour or so. Then grinding the cubed smoked meat for the chili. Doing it this way will allow me to use leaner cuts of meat and I only want to buy 1 pound each of beef and pork. Thoughts? My main concern is I'll cook the meat through and dry it out but if I do it on low heat (far away from heat) I should be ok. But then will the smoke penetrate as much? What say ye' all?