Hello from Seattle.
I would like to smoke on our Weber Summit grill. I tried to smoke a small brisket last week-end, and it was a disaster (it took much longer than 1 1/2hr / lb at 225).
I have a few general questions:
1) What is the best way to smoke for several hours in such a gas grill? Our grill has a box for wood chips, and it works great, but quite quickly the wood chip have converted into charcoal and there's no easy way to remove the charcoal pieces & replace them with fresh wood chips.
2) Should I expect the temperature to fluctuate as the wood chip start and finish smoking?
3) My experience from last week was that I could maintain a temp of 225 by having only the wood box burner on, at a low setting. Is that consistent with other people's experience?