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