I do everything the hard way, too. I smoke using a 22" Weber grill. No attaching smoking attachment, just the grill and a cakepan with water in it. The meat goes over the pan, the coals to on the sides of the pan. Did a brisket and a couple slabs so far this year.

I once converted an old propane grill into a similar contraption and actually made some damn fine grub on it. Then I sent it to the dump when I bought my new Weber and I've regretted it ever since. I've never achieved the same results with it for some reason.

I usually use the same technique and have usually been pleased with the results. I bought a grate with hinges on the sides to make it easier to add charcoal and wood chips. I also have a larger rectangular shaped grill that I use when smoke/grilling larger quantities. But still, I gots my eye on one of them smokers......

Get the book "Smoke & Spice".

When you smoke, make sure you have a grate in your off-set firebox. It's important to provide an air path underneath your fire. I use a chimney starter to get a load of Kingsford (NOT MATCHLIGHT!) to get the heat going. After I get one load whited, I dump onto the grate, dump another load of charcoal on top. It takes heat to ignite the next bunch of charcoal, so that helps to balance the heat. After you get the temperature in the cooking chamber up to about 220 degrees, close all of the air intake areas, including side vents, chimney top, etc. Hopefully you'll lock in your temperature to about 200-220. You'll want to add fuel, and that's when I start adding hickory or pecan chunks. If it get's too hot, open up the main cooking chamber to vent heat. Double check and make sure you've got your airvent on the side of the firebox closed.

I usually get mine going around 9:30 AM, and pull meat off around 5:30. Ribs not as long, and they're done as far away from the firebox as possible in side the cooking chamber.

Chicken..check!
 

I did a chicken yesterday.

It turned out pretty well. I used Hickory chips. I wanted mesquite, but the only place to get that stuff here is Cabela's, and they were out. But it went very well. The chicken came out nice and moist with nice flavor. I didn't season it or marinade it at all to see what kind of taste I would get from the smoke. It definitely wasn't a masterpiece, but it was a good start.

Not sure what I'm gonna do next, but I'm excited!

Looking at your guys' posts, I'm glad I have a cheater version. I would definitely screw it all up if I had to do all the stuff you guys have to do.

But anyway, :clap: :clap: :clap: for you guys. I really appreciate the help.

Any more helpful hints would be appreciated:)

Thanks again fellas!

I'm not jealous at all. It's the equivalent of boiling your ribs and then carmelizing some sauce on them on your grill. It still tastes pretty good but it's not really BBQ. You can't derive near the pleasure a purist enjoys by using fire and smoke. I'm not mad at the cheaters because it makes no difference to me. I just feel sorry for them.

Try a Pork shoulder next...

EVERYONES a BBQ expert so listen to a lot.

I do a rub of salt pepper a little brown sugar and let it sit in fridge overnight. In my electric like yours, I put in at 225 and let it go with NO smoke for 2-3 hours. Then I add water to water pan and some apple wood chips...Im not a hickory guy..let it go for aboit 2 hours more then take it out...

Hey man, I feel you. At this point, if I had a rig like yours, it wouldn't do me any good because I would **** everything up, plus it was a Christmas present, so I'm not going to complain. Maybe someday down the road I can do it like you guys do. I'm just trying to get started.

The deal is I moved up here to Western Nebraska, and they have NO BBQ at all, and goddamn do I miss it. So this is the best I can do to get some decent BBQ.

I'm not trying to draw any lines between cheaters or not or whatever. I'm just looking for some help because I'm a moron.

He will get there...I have 5 smokers...keep buying them like an addict

I'll try that, thanks. I'll have to try some different wood. I can see where you guys suggest that Hickory is kinda strong. I can see how it could possibly clash with some seasonings.

I appreciate the help.

I like pecan chunks.

One other thing, I've been using an electrical smoker for 20 years and have found if you see smoke rolling out of it you're cooking it too hard with too much wood. I try to set mine so I just see a wisp now and then.

I agree 100 percent. I used to smoke stuff all the time on my propane smoker, and while the results were good, I wasn't as proud of what I've accomplished on the one you helped me get to my house.

Dang, Phobia. Were you burning hedge wood or something to get that much heat?

I've never had that much heat to my knowledge.

Do NOT use mesquite. It will overpower almost anything other than beef done rather quickly. It is great for grilling, but not for smoking. My favorites are cherry and apple. Here is a great rub recipe also:
1/4 cup brown sugar
1/4 cup paprika
2 tbsp garlic powder
2tbsp onion powder
1 tbsp chili powder
1 tbsn pepper
1 tspn cumin add cayene to taste.
Buy one of the BBQ books at smoke and fire. Steve Raichles is good, so is the BBQ Bible. They have tons of marinades, smoke times and temps, and rubs for all kinds of meats. Bottom line though is once you really get into it you will probably buy a stick burner (wood fired smoker) and come up with most of your own rubs, mop sauces and bastes. Have fun with it. It is addicting. I started with one vertical brinkman (still my favorite) and now have three smokers and compete in 3 competitions a year. It is too much fun.