I am pretty new at this. My first attempt used an ordinary gas barbeque with a smoker box, but I concluded that was a complete waste because there is far too much air going through to contain any smoke. My latest efforts use an aluminum roaster in the barbeque. I put a layer of wet wood chips on the bottom, a 8" cakepan with some juice or wine, cover it with a small baking rack. and put the meat on the rack. Put the lid on the roaster. I took the grates out of the barbeque and set the roaster down on the ceramic briquettes. I set an oven thermometer on top of the roaster to check temperature because the one on the BBQ is not very good. With only one burner on low it is easy to maintain 220-230 deg. and all the smoke is contained. There is a vent on the roaster that I could open to release some smoke, but I have not done so yet. I made up a rub which I have tried on ome country style pork ribs, a pork roast and a beef roast and all were delicious. My recipe was: 1 TBSP of Emeril's Essence, 1TBSP dry mustard 1 TBSP brown sugar, stir it all up rub it on the meat 24 hrs before it goes in the cooker. In teh cake pan I used cranberry juice for the pork and some homemade red wine for the beef. The beef was sort of lean so I laid three strips of bacon on top of it before it went in the roaster. I'm not sure if that was a good thing or not. My wife did not like the bacon when it came out. "The texture and flavor is not like real bacon!" We were very pleased and will do it again. I have been looking at "real" smokers but the only reason I can come up with is to be able to do more stuff at once, but I have not graduated to that yet. Thanks for your attention!
