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Originally Posted by Extra Point
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.
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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.