Smokers

I modified my weber "go anywhere" BBQ,  to either BBQ higher temps or smoke at lower than normal temps for this unit, I installed a LP flow control just before the BBQ's LP main adjustment, that way I can get the heat low enough for my liking when smoking. I usually like to maintain around 180- 200 degrees when smoking. so I will put my wood chips in get it hot enough to get the chips going then put in the food turn down the temp and close it up.  I have several larger smokers at home and most of the time factory smokers cook WAY TO HOT and fast so I have added the same flow control to all of my smokers so that I can get the lower temps, and Not dry out the meat by cooking to fast, I will use a water pan or wet the chip some time but at 180-200 degrees Not much liquid is really needed.

I have two LP tank setup on my pod so I unhook one tank and install a hose on to it and other end to BBQ and I'm ready to BBQ as I don't like those small throw away tanks, less to take with me.

some of the best tasting smoked meats I have had was made by a guy that cheated, he pressure cooked the meat to make it very tender, and reduce the cook time then finished it off with smoke, I couldn't tell by the taste but looking at the meat  the depth of smoke rings wasn't there