Quote:
Originally Posted by GGG
The other thing you can do to try it out if you have a 3 burner or larger bbq is to just use one burner on low with the grates off and put tin foil packs of wood chips. You also need a digital thermometer with a cable that you can hang in the bbq and read temp from the outside.
Temp control is challenging and sealing up smoke leak points is annoying but it gives good results to see if you are interested in bbqing. I’ve done ribs, tenderloins, and sous vide/smoke combos using this method
|
Grill pipes are made for this purpose and cost approximately $20.00
I looked it up and Canadian tire has them.