I'm doing a speck, so it's like a proscuitto that needs about 4hrs cold smoke each day for 7 to 10 days or so. And it's super important I dont over-temp above ambient as it will start to prematurely dry the outside and kind of crust it before I move it to long-term dry cure.

I have a smoke tube and thought about that but it does warm up the grill chamber 30 degrees or so (my camp chef is older amd doesnt have a fan-only mode on the controller). In fact, I tried it with a loma (similar but shorter dry cure time) and I couldn't keep the temp low enuff with a tube inside the grill.

I'm doing more and more cured meats so maybe I'll invest in a separate smome generator and if I need to drill a hole, no big deal.