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KC

On 8/10/2014 9:12 PM, wrote:
On Sun, 10 Aug 2014 20:45:53 -0400, KC wrote:

Then it is just an auto-feed weber. Briquettes do not smoke.

They do if you mix in wet Hickory chips...

I do the hickory trick in my gas grille all the time. Sometimes I
"smoke up" on one burner and cook on the one next to it in case the
chips flame up on me. Other times I am OK with a little flame. It
depends on what I am cooking.
It doesn't hurt to singe mahi a little

I make a wall of briquettes about two wide all mixed in with wet
hickory and get one end going well. If you do it right, it will go for
hours one end to the other...

Of course my real smoker was made by grandpa.. It's the top half of a
100 pound gas tank with a couple doors and small adjustable holes for
air flow that leads into 8 inch stove pipe out the top. That part sits
on the ground. The 55 gallon barrel sits from 4-8 feet away and is
connected with the 8 inch pipe to a valved T under the barrel.. Thre is
a samll handle on the T and you pull or push to send smoke to the
barrel, or bypass while watching the thermometer in the barrel...

The barrel has two doors welded in and each door has... damn, I can't
think of those round fan looking things that you turn on a grill to
adjust air flow but each door has one of those too..

Smoking in winter we have used as little as 4 feet of pipe between the
two, in the fall, up to 8 to get the temps in the barrel where I want
them. For 30 pounds of sausage, about 3-1/2 hours at about 160 degrees,
half hickory, half apple is my preferred recipe....