This is true smoking,and is followed by cooking, as it should. I have a
Luhr Jensen and swear by the same method. I think you have to cure most
meat with a dry rub or with brining with fowl and fish, if you're going
to leave in at that low a temp for a long time. I have brined
Turkey,smoked for 12 hours following,and cooked in the Weber following.
I'm interested that you cold smoke red meat for a long time without any
spoilage. Do you dry rub or salt to combat this? How long do you leave
brisket in the smoker at what temp. before putting it into the Weber?
Luhr Jensen is clear about fish and fowl, ut not at all clear about red
meat.
Cheers,
Kent

Toni and Art wrote:
>
> I've been lurking here for a while and have been wondering whether I'm
> grillin' or bbqin' when I cook my meat (ribs, butt, brisket) by a
> combination of smoking in a Luhr Jensen Lil' Chief Smoker
> http://tinyurl.com/3dl9p for a few hours and finishing them on my Weber
> Genesis grill with indirect heat (low & slow). The Jensen instructions
> suggest that "for every hour in the smoker reduce grill time by 10%".
> They call this "smoke-flavoring" and I've always been happy with the
> results. The wood chips it uses are actually more like sawdust. They
> sell a good variety (mesquite, apple, cherry, alder), but I'm mighty
> partial to good ole hickory, though. I'd be interested to hear comments
> from any of you who might use this method and am prepared to hear the
> worst from those of you who might consider this method a blasphemy.
> Thanks, Art in Florida
>