Great Grill, Great Price

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Originally Posted by Slopppydog

There is a couple ways you can do it, grill with direct heat in the main chamber or use indirect heat for smoking via the firebox. You can use charcoal and wood chips, I use split wood without charcoal. I get my wood from a place on Orange by the Honda Center, theWoodshedWebsite.

They have hickory, apple, pecan, red oak, and many others. They even have French wine oak barrel wood! Either way make sure you get the book Smoke and Spice, its the BBQ bible full of recipes and tips.

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Indirect heat via a lump charcoal fire in the fire box is the ONLY way to do it, IMO. I soak wood chips, then wrap them in little foil envelopes that I've poked holes in the top of. Throw one of those baddies on top of the coals in the firebox once an hour and you're smoking like a mofo.

BTW, I've found that my temperature guage is off by about 50 degrees. It indicates cooler than the interior of the smoke chamber really is. I've started using an electronic thermometer with its lead stuck down the top vent so the thermocouple can hang freely in the smoke chamber. I get MUCH more accurate temperatures that way, which has resulted in MUCH better smoking experiences.

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Originally Posted by FBJ

Indirect heat via a lump charcoal fire in the fire box is the ONLY way to do it, IMO. I soak wood chips, then wrap them in little foil envelopes that I've poked holes in the top of. Throw one of those baddies on top of the coals in the firebox once an hour and you're smoking like a mofo.

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Do you need a smoker box or anything to put in your wood chips or is using the foil envelopes like you said perfectly fine?

My dad has http://www.calflamebbq.com/barbecue_...p?drop-in_ID=2 as his grill and I think he'd like to smoke more. What would the men here recommend?

The bbq cooks perfectly fine and I saw they had a smoker box but I'm leery of buying accessories through them anyways since my dad has the rotisserie attachment and has burned through 1-2 motors a summer because it's not strong enough to turn the rotisserie attachment. Some of them have stopped working the 1st time he's tried to use it with only 1 chicken or pork loin on the spit.

Agree with Double-R and Obejuan, the Weber is the only grill to use. I am known in my family as the grill guy and am asked to doing the cooking at family functions regardless of where it is at. I have own a 10-year old Weber and have grilled on just about every other grill around. I was a firm charcoal Weber kettle grill guy and actually still own one but I am now into Weber gas due to the ease of it and time allowed to get a meal to my family.

Thanks for the link RR. Since I had bought my grill (Genesis B) the Weber lines have really expanded and the costs have gone up as well. My original Weber still works ok but I have been thinking about getting a new one.