On Wed, 6 Jul 2011 16:51:55 -0700 (PDT), ImStillMags
> wrote:

> On Jul 6, 1:25*pm, sf > wrote:
> >
> > I was just thinking that maybe I could make up the meat mix and skip
> > the smoking part since I don't have a smoker anyway. *It would
> > probably work just as well in Jambalaya etc.
>
>
> Trust me, it would be good but would not taste the same....because of
> the smoke flavoring....

I'm thinking that a couple drops of Liquid Smoke would work...
>
> You know you can make your regular BBQ grill into a smoker...even a
> gas grill, just only use one burner and keep it down to the lowest
> setting and add the wood chips...you put the sausages on the other
> side away from the burner and add chips for more smoke as you go
> along. Here's a site that tells you how.
>
> http://www.ehow.com/how_4424030_turn...ll-smoker.html

The kids gifted me with a gas grill a few years ago which has only
been used when they come over and take over.

The best news I've had in years was last weekend when I was told it's
"falling apart". I don't care what that means, but what it mean to me
is that I can finally junk that monstrosity. WooHoo!

Now I can get back to real grilling.... charcoal!

>
> I've done that before when doing pork butts for pulled pork and it
> worked out wonderfully, the pork was really tender and smoky and
> flavorful....of course you have to put a drip pan under the pork cause
> it really leaks grease.
>
I don't like/trust gas grilling, but I understand about the need to
put a drip pan under your meat while you're cooking it.

--

Today's mighty oak is just yesterday's nut that held its ground.