Mornin' Y'all,
I still like to unveil my behemoth Napoleon grill with industrial rotisserie and infrared burner for yardbird and bone in rib roast. I like yardbird spun because the skin comes out nice and done. I've fashion a "mop" sauce based on Nelson's port-a-pit from the midwest. but i digress. I have a small tray that might be seen in the image. I want to light one lower end burner and see if i Can get some smoke into the chamber. I only use one as to not rise chamber temp to cook too fast, as the back burner is perfect. Is there better affordable way to introduce smoke?
Thanks in advance.
john
I still like to unveil my behemoth Napoleon grill with industrial rotisserie and infrared burner for yardbird and bone in rib roast. I like yardbird spun because the skin comes out nice and done. I've fashion a "mop" sauce based on Nelson's port-a-pit from the midwest. but i digress. I have a small tray that might be seen in the image. I want to light one lower end burner and see if i Can get some smoke into the chamber. I only use one as to not rise chamber temp to cook too fast, as the back burner is perfect. Is there better affordable way to introduce smoke?
Thanks in advance.
john