Hello all! I'm quite likely going to set up a small Weber BBQ as a hot smoker:
The question I have is if I'm going to use heat beads and (possibly) some red gum as a heat source, I want to know how much I should be adding. Generating some hot smoke isn't the issue, it's keeping the heat level down so it doesn't turn into a smokey outdoor oven that simply cooks the meat - that's the issue. I'm hoping that someone has had some experience with a hot smoker of this size, and can give me a good idea as to the quantity of fuel (for a heat source) I should use. Please understand that just hearing: "Just add enough heat beads and charcoal to get a reasonable amount of heat going" doesn't tell me all the much (or any more than I already know). By all means hit me with facts, but it's the figures I'm looking for.
If anyone is asking what sort of meat I intend to smoke, it will likely be some bought sausages, and/or some lean cuts of pork or beef, cut into long pieces, somewhat like long very very thick sausages. I've got the curing all sorted.
Edited by gasbag - 2/25/12 at 12:40am