use my gas grill very often but recently have been interested in
getting a smoker. I normally just cook for my wife and two small
children so most smokers seemed too big and I don’t really have a ton of
room in my garage. So when I saw this I was intrigued. Once we were
stuck in the house for COVID-19 shelter in place I decided to give this a
This little box was exactly what I hoped it would be. I have a two burner gas grill and it fits nicely on top of one burner. I fill it with chips and crank the heat to get the smoke started. I put the meat on the small upper grill along with the thermometer probe to monitor the temp. Once it starts smoking I dial the burner down until the probe is in the 225 range.
I have done spare ribs with apple chips and tri tip with cherry chips. Both turned out fantastic, like they came from a real smoker.
I have seen mixed reviews about soaking wood chips. From my two trials, my recommendation is in the middle. What worked best for me was having dry chips on the bottom to get the smoke rolling, then soaked chips on top to keep it going. For the ribs I added more soaked chips at hour 2 and hour 3. Not the full box worth, just a layer on top to keep it consistent.