My first successful smoke of the season was a beef roast and some chicken drums. It is also my first grill smoke and it was with someone else's grill. The roast was a small beef rump roast that took about 3 hours, the chicken drums took about 2 hours. I used hicory chips in a steel tray from Walmart. As you see from the pictures I used only half the grill for the meat and half for the smoke box. Overall, I think this method works, but not as well as an indirect smoker would. I found the smoke did not circulate very well and there was very little smoke flavor in the chicken. The beef was better. I like my beef medium rare and as the pictures show, it was very juicy and pink. We foiled the roast for about 1 hour as it was done before the rest of the meal. This allowed the juices to redistribute through the meat. ( I will foil more often now ). The outside temp was 6c of 43f. We still have a bit of snow in the yard. I said my first successful smoke earlier, I destroyed a couple of chickens last week due to a grease fire in my smoker. It also damaged my smoker seals. My smoker is homemade and is simply a metal case sitting ontop of a burner. The chip pan sits on the burner. I did not use a grease catch pan and the chicken grease dripped into the chip pan. Long story short, it lit up and made charcol out of my chickens. New design time! Anyway, I hope the pictures come through OK.