Turned my grill into a smoker by adding a side firebox. Migrating to the 'slow and low' method of cooking will be interesting for sure. Now I'm in the market for woods to use as the firebox is really designed to burn split wood rather than charcoal with woodchips.
Got a book on the subject that inspired me to take the plunge, "Smoke & Spice" by Cheryl and Bill Jamison. It's a good read with lots of interesting ideas. It's a second edition so stuff has been added and somewhat spruced up. It's also chock full of links to 'Q' sites.
Can't wait to generate my first all-day 'Q' cooking.
Come on down. We don't have weather woes at the moment. I only put a canopy over the picnic table to keep the bird doo off the food.
