So I finally got to make my first BBB & in as much as I'm happy with my first time I know it could be better. One thing I thought would make it better is more smoke. I still have a few chunks left that were going to the slicer today & I thought, why not cold smoke some & see if I can get that smokey flavor I was looking for? Just wanted to get some advise first. I don't want to ruin some perfectly good meat or get my family sick?