Here's the inside of my Ducane propane grill. It's a four burner (front to back) and great for indirect grilling. At least I think so. I've cooked some pretty good ribs and chicken on it this way by only running the outside burners. As most of you know... I love this grill Should have bought it years ago, but even on the lowest setting it can still get pretty hot for cooking some foods. Nothing a higher rack wouldn't cure. So that's the gist of my grill.
So how would I smoke food on it?
My thoughts (to dispute because I know nothing about smoking) is that the wood chips need to sit over a flame (with water?) to get them "going". I'll assume directly on a couple of heat deflectors that you can see. So where does the food go? Would that go directly over the pan the chips are in on the grate above? So in effect the meat is also directly above the flame? Or off to the side? Or on a higher rack I could set inside the grill?
Looking for the ABCs of smoking without having to buy a smoker.
Man, was it really that clean?
So how would I smoke food on it?
My thoughts (to dispute because I know nothing about smoking) is that the wood chips need to sit over a flame (with water?) to get them "going". I'll assume directly on a couple of heat deflectors that you can see. So where does the food go? Would that go directly over the pan the chips are in on the grate above? So in effect the meat is also directly above the flame? Or off to the side? Or on a higher rack I could set inside the grill?
Looking for the ABCs of smoking without having to buy a smoker.
Man, was it really that clean?