I have a CharBroil Patio Bistro grill (not really by my choice, but my wife though she'd like to use it... well anyone here who is married will get it :)). I ordered the smoking rack, which is supposed to be here on Thursday, so this weekend is my first ever attempt to smoke meat.
OK, my questions are...
Jeff says in his basics course on electric smoking both that the wood goes down under the heating element and that it also needs to be replenished pretty often. I know he's probably talking about an actual electric smoker, designed for this. But that isn't what I have. That would be impractical, to say the least. So I'm wondering if a pan of water in the middle of the grill, surrounded by wood chunks, with the meat on the smoking rack above, would work, or if I would be courting with a bad smoke or even possibly a disaster by doing that?
Also -- and I admit, I have not yet re-read the basics course, except the part on using electric grills/smokers, or anything else on this point -- do I soak the wood? I don't recall reading that, but I was telling a buddy at work about it today, and even though he isn't a smoker he said he'd heard you need to soak the wood, like, overnight. I had heard about soaking the wood, but not overnight, so... what's the story on that? Especially given my particular equipment, and knowing that this is going to be my absolute very first attempt at this?
Thank you, anyone who answers!