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In Reply to: Re: Another Question Related to Burn Ban in Texas posted by Jackitup on November 10, 2011 at 03:47:26:
From what I've learned so far, I'm going to rule out an inexpensive electric smokers and work with my gas grill. I have a 3-burner Weber and when using only one burner, turned down to 1/2 open, it will hold on 225 degrees. It has two cooking grates, so one can come out to give me ready access to place a wood-chip pan or pouch directly on top of the hot burner. I need to improve my set-up with a large drip pan and wire rack that will hold a brisket, butt, or ribs above the drip pan. I cooked a 12 lb. brisket this way last week, with a make-shift drip pan and V-rack and it turned out pretty good, except I didn't get as much smoke out of the foil pouches as I would have liked. I'll work on that too. May place a small pan directly on top of the burner and put two or three charcoals and a couple of wood chunks on top of them. With foil in my drip pan, and no water pan, there will be virtually no clean up, so this just may be a good set-up for this old man, me.
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