Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I've been thinking about throwing on a few when I do another long smoke. Keeping them whole for a couple hours then wrap them in foil and put back on till soft
Do em all the time. Done them whole, sliced, cut in half and choped. I Like the sliced and choped the best. Sliced for hamburgers, brisket sandwiches or whatever. They take the smoke well. Those Vidalia onions are so sweet you can eat them plain.
Try cutting out the center of the onion about 1/2 inch from the root. Put a couple pads of butter in the center and then crush a beef bullion cube and put it in the center also. Foil and smoke for about 2 hours until it feels soft squeezeing it. Polk a couple small holes in the top with a tooth pick and then some smoke will penetrate also. Open foil carefully and it should be similar to French Onion Soup.
sweet onions top rack sliced but not all the way through a little butter and a good sprinkel of your rub in a foil bowl bought 4 hrs at 210 to 225.
wow good stuff
I do them all the time too. I cross-slice into 1/2" thick slabs like making onion rings. A bit of olive oil and garlic.
I use a perforated wok, about 10" across, either on the smoker, or a quick BBQ so they get seared and crispy crunchy on the edges. I've got photos, let me dig them up.