I decided to smoke some Johnsonville brats on the Weber kettle grill, the results are so-so. I smoked them with black cherry chunks at 200° to an IT of 160. Took about 2 hours. Next I chopped up some onions, tossed them in a foil pan, and covered them with a can and a half of Yeungling premium. I added a little more Kingsford charcoal to the fire and simmered the brats for about half an hour. The smell coming from the grill was awesome but the final product was not all that. They had a nice smoke ring and a good smoke flavor, but the texture was off. Kind of chewy. Maybe I should have crisped them up for a minute after their beer bath! Questions or comments welcomed. Thanks for looking!