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ok the first item is the heat ,you want it lower at the bottom of the smoker ,and this is tough with l.p.(propane)unless your l.p. grill is fairly large then in such case you could turn the heat down and start out by drying the meat down ,aftyer say an hour of this you jack the heat up 30 % higher than it was and load in some wet chips on an aluminum pot pie pan and nestle it into the lavarock in the fire box ,or use a loaf pan and just set it on the rocks in the gas grill when they start to smolder you are smoking ,if your grill is longer than it is high ,try using a baffle to change the way the smoke moves round inside the box ,this can be a piece of sheet tin or steel,and put it directly over the fire and place the items you wish to smoke to the side of the baffle and you are off to the races ,charcoal will put a smoke flavor onto stuff but it is not as good as a device you can control like the gas grill

You can w/ a charcoal grill. Just put the wet hickory chips on top of white hot coals.

It's harder w/ propane unless it's already designed to be a smoker, b/c there is o place to put the wood chips, and you dont' want ashes to clog up your propane pipes.

To smoke on a charcoal grill, use indirect heat. Keep coals on one side, meat on teh other, un-lit side. Be sure to allow air flow thru so smoke will be drawn thru meat. You also need a little metal pan of water on the grill to help make steam, which keeps the meat moist and not dry out into brittle jerky!

Push your coals to one side. Put an aluminum foil pan with some on the other. When the coals are ashed over cover them with wood chips that you have soaked in water and drained well. Put the grate on as normal. Put your marinated meat on the grate over the pan and cover the grill. Depending on the meat, cook to the correct internal temp.

You can also get the meat good and smoked and finish in your oven.

I use my gas grill sometimes. I rigged up a box for smoking. can be done with a sturdy baking pan if you want. i soak the chips then put them in the pan, cover with foil, poke holes or slits in it to let the smoke out. it takes longer than on coals so be sure to put it in a few mins before you cook so it will have time to heat up and smoke......

that's easy. allow you to arms do the walking ( as they are asserting ), and consider the telephone e book for caterers on your section. call and ask them in the event that they supply this service. i think of you will discover maximum will. in case you have some acquaintances that have any journey in this manner of element, you could hire a spit and a smoker. i'd additionally advise which you call countless companies on your section to be sure in the event that they'd try this for you. right here, the place I stay, the Elks have pig roasts all the time. they have a corridor that they hire out and that they cater their very own events. they're a strategies extra reasonably priced than maximum caterers.

you can