Duwop wrote:
> "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

Excellent advice. More than likely you'll find most if not all of the
answers you seek.

I started BBQing on my Weber gasser. It was doable but made a royal
mess out of the inside of the grill and then when I really fired that
sucker up to sear some steaks it smoked and/or burnt the grease on the
bottom if the unit. I'd suggest that you do yourself a bigger favor and
get a real smoker. If $ is a consideration or you're not sure about
diving in feet first, pick up a Weber WSM for around $170 or so. Good
unit. Pretty easy to run and great results.

I'm told the ceramics are better but the WSM's fine in my book.

--
Steve