On Wed, 23 Jul 2008 12:18:54 -0400, Dave Smith
> wrote:

>Peter wrote:
>
>>
>> I'm using an offset. I'm sure I'll get a lashing for this, but it's a
>> natural gas, not a charcoal. I'll be using aluminium pouches for my wood
>> chips (apple), one part dry to two parts wet is the way to go I hear?
>>
>> I'll be doing 2 whole chickens today it seems. Chickens are brining,
>> thermometers ready to go.
>
>Last year I tried to buy a smoker and the salesman at the BBQ store said not to
>waste my money and sold me a little cast iron smoker box to use offset in my gas
>BBQ. It worked fine. No use spending hundreds of dollars extra and taking up
>more space for a second cooker. But you're right... the purists will jump on us.

I'm a purist and I'm not going to jump, but your finished product
won't be the same. I spoke recently of a friend who uses a large
electric commercial smoker for his. (walk in size) He and his friend
cater parties and do well for a side-gig. The ribs are tender and
easily pull off the bone. People rave about them. The finished
product is served with sauce that uses liquid smoke. Without the
sauce the ribs have very little flavor. They lack a smoke ring or
bark. It's certainly an edible meal, but calling them smoked ribs is
a stretch. I've also tried the gasser route and it's the same as the
electric results.

Just my $.02

Lou