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Originally Posted by CHIEF4EVER
That is a simple but ingenious solution to your problem. I have done some smoking but not a whole lot preferring to BBQ most of what I cook low and slow without smoke. I'll smoke a couple whole chickens or a turkey once in awhile, or if I find a deal on fresh salmon at the store do some of that up. I have always wanted to get an offset smoker just because the offset firebox would also allow me to BBQ without smoke at a good constant temp without the need to add fuel every so often. I generally do beef and poultry when I BBQ, especially brisket.
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Yeah if you want to BBQ without smoke (note: I consider this blasphemy.
) all you'd need to do is burn lump charcoal instead of wood.
As for meat, for me there's pork and there's everything else.