YES.... there's no limits on how to smoke and or grill meats. Some people like me.. have been grilling outdoors for years and didn't know the simple addition of wood to the charcoal adds so much smoke flavor, and heat. I myself would love to know how to control the temps better with my charcoal grills. I use my Webber for little stuff, but won't hessitate to break out the big smoker for larger family affairs. (But ppl should know they can smoke in a Weber, or almost any cooker, just by adding some good wood.) Some people get overwhelmed with how to spice and what and when to spice. They're afraid of doing it wrong. I'm trying out a new method on ribs today. Gonna smoke them for 2 hours with a rub, then gonna wrap them up in foil for 2 hours after adding a brown sugar rub. should be interesting.
So let me know how the e-course is going, i'd love to read it. I will almost certainly learn some thing.
M@