hey there... new here an want some methods on cold smokin large cuts a meat...

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Original poster
Jan 2, 2014
thing is I cant find wht im lookin for anywhere.... I love the smoke flavor and am fairly good at it but same time cook all my food in the ground now for a personal challenge I am on a quest to combine the two... I cook for 15hrs in the ground prep the same as I do to go on a smoker but gotta say u cant get more tender than a slow ground cook.. but man I miss my smoke!!!! talk to people...
Hello .  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  You could add an exterior smoke generator and "pipe" the smoke to your cook but without an exhaust you might get a bitter creosote taste.  Maybe someone else has an idea.  Good luck.  Keep Smokin!

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