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"patriarch astDOTnet" patriarch wrote in message

When Swingman posted his spareribs pictures a little while ago, he seems
to
have started up something again here. I've started reading AFB, and have
been trying to decide how to augment the gas grill with a slow wood
burner...

I have a few cookers, both gas and wood fired. If you want some of the wood
flavor, you can put some chunks in a tuna fish can, cover it with foil, poke
a few holes and set it close to the burner. For slow cooking though, it is
hard to get the gas grills to burn low enough. Next weekend I'll be making
a brisket and a pastrami (from a cured brisket) and it will smoke for about
12 hours.
Ed