I'm curing a ham for Christmas this year. My plan is to cure it in the brine for 7 days before smoking it at 225 dome to 160 IT, but I found 1 mention of cold smoking the ham. Has anyone every done this on a BGE? The article I found talked about smoking it at 100 degrees dome or less for up to a week. Will the BGE do this? I'm interested for next year!