"Borax" > wrote in message
> Hi.
>
> I'm pretty new here, so please bear with me if I seem dumb. I just got
> a GE Monogram 48" gas grill. I'll be building it in soon, so while I
> wait I am thinking (sometimes a bad thing). The grill has a 5,000 btu
> smoker burner and tray. Any ideas as to how hot that would make the
> inside of the cooking chamber if I wanted to smoke low and slow?

Starting with the very basics here?
Check out the BBQ FAQ for lots of info, including temps for different meats,
or just search this NG
http://groups-beta.google.com/group/alt.food.barbecue

Here's Bill Wright's posting on the BBQ FAQ
http://groups-beta.google.com/group/...90a815b88a1974


> I realize that I can turn the knob up or down, but let's say it's 85
> outside, how hot would a 5,000 bto burner make it inside? I'm just
> trying to figure out if I can find a balance of hot enough flame to
> smoke the wood but low enough temperature that I can go for a long
> cook.

Others have, so you can too.

Here's other threads on this topic:
http://groups-beta.google.com/group/...rill%22&qt_g=1


Dale
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