by Mark Filice <m_filice@[EMAIL PROTECTED]
>
Jul 1, 2008 at 02:27 PM
In article
<ed791b44-ec69-4206-948b-2228b702e6dc@[EMAIL PROTECTED]
>,
edwg24@[EMAIL PROTECTED]
says...
>
>No I am sure he did not spring for that will have to rig something up,
>How about wood for smoke do you just put some hunks in and let them
>go or do you add chips?? Thanks
I've smoked several briskets on my GrillDome (pretty much the same thing
as a
BGE). I put a grill inside that is just big enough to put a round pizza
stone on
top. It sits just above the coals.
After the coals are burnt down, I put in the wet chips (in a metal basket
or
foil pouch) and then the small grill with the pizza stone. On top of that
goes
an aluminum water pan. Brisket goes onto the big grill.
I can get 6-8 hours at 210-220 degrees with the coals. When the temp
starts
dropping, I burn down some more coals in my offset smoker. I pull all the
stuff
out of the GrillDome and dump the fresh coals in. No more smoke needed.
Brisket is at 195 degrees at about the 12 hour mark.
Mark
"I love cats. I just can't eat a whole one by myself."
