OK, so the Daughter-In-Law gave me the Char-Broil Propane grill she'd gotten for the Son when they moved to their current home. They were building in a BBQ and wouldn't be using it anymore. I converted it to natural gas for my BBQ area.
So over the years (~7) I've tried various ways to infuse smoke in the cooking. I think I hit onto a good one finally. I've had some of the same material as is used in the AMNP maze. (Or possibly heavier.)
So, my thought was to have the smoke below my cast iron grates, so I figured up what I wanted for size, simply made myself a 3" trough by bending my screen material over a chunk of heavy angle iron, and taking it to my belt sander to round off the corners and edges.
Wa-La, a Pellet trough for my gas grill.
In my initial test, it works fine. I was more interested on if it would burn pellets, so I didn't actually time it. But things were pretty smoky on the patio for at least a couple of hours.
A retired guy with time on my hands...
Starting up
Smokin..... Maybe this'll work?
Running a dry run. Two center burners on low.
(Typical for me for small cooks.)
Pit Temps (empty). Burners 2 and 3 on low.
Since I was testing anyway, I thought I stick my temperature probes into the mix.
This is at the grate, and at the shelf, inside the BBQ.
Grate level: 138* C = 280.4* F, (Pit Probe)
Shelf level: 136* C = 276.8* F (Meat Probe)
Anyway, a way I found to get smoke in my pipe burner.
And a shade tree mechanics findings.
So over the years (~7) I've tried various ways to infuse smoke in the cooking. I think I hit onto a good one finally. I've had some of the same material as is used in the AMNP maze. (Or possibly heavier.)
So, my thought was to have the smoke below my cast iron grates, so I figured up what I wanted for size, simply made myself a 3" trough by bending my screen material over a chunk of heavy angle iron, and taking it to my belt sander to round off the corners and edges.
Wa-La, a Pellet trough for my gas grill.
In my initial test, it works fine. I was more interested on if it would burn pellets, so I didn't actually time it. But things were pretty smoky on the patio for at least a couple of hours.
A retired guy with time on my hands...
Starting up
Smokin..... Maybe this'll work?
Running a dry run. Two center burners on low.
(Typical for me for small cooks.)
Pit Temps (empty). Burners 2 and 3 on low.
Since I was testing anyway, I thought I stick my temperature probes into the mix.
This is at the grate, and at the shelf, inside the BBQ.
Grate level: 138* C = 280.4* F, (Pit Probe)
Shelf level: 136* C = 276.8* F (Meat Probe)
Anyway, a way I found to get smoke in my pipe burner.
And a shade tree mechanics findings.
