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Crotchedy Harry

In article ,
says...

In article ,
says...

In article ,
says...

On Fri, 26 Nov 2010 17:23:44 -0500, John H
wrote:

Cold winds or temps can
easily add a couple hours to the smoking time.

That may be the problem. It is not that cold here. I do notice when it
is in the 50s my gas grille is not as hot.

So, you guys are really cooking the birds as opposed to actually
"smoking" them. If the pop up timer is going off, it must be cooked, not
smoked. Not a big deal really as long as you get the flavor I guess...

What kind of wood do you guys use?

The reason I have to ask here is I need to make a new smokehouse and I
am trying to decide if I should do that or just buy one of these
"smokers"... I have thought of making a hybrid using one of them
though with my Father in laws' Baffle system for redirecting smoke and
at least 6 feet with 8 inch stovepipe...

I could make a nice box out of wood if I wanted to...

If you buy a smoker, make it an offset firebox kind. Much easier to
regulate. I've even used mine to smoke cheese.