I used to have a charcoal-fired smoker that had a pan of water to help moderate the temperature and kee the meat moist. It was the BEST thing ever, IMO. I'd gotten it for about $30 at WallyWorld years ago. Unfortunately, I loaned it out. Big mistake. It's goooonnneee.
With the full-sized gas grill, I did have pretty good luck with indirect-heat cooking with the smoke packet on the lava rocks over the lit burner, and the food on the top shelf on the opposite side. I even had some mesquite-impregnated lava rocks, but I like the applewood flavor a lot better.
I get nostalgic for the old days at Grandpa's farm (where I got my sausage recipe) where he had an old stone outbuilding with a rusted-out woodburning stove in the middle of the room
Every fall, after they got their deer, the kitchen would be an assembly line of griding, seasoning, stuffing... then all the rings of sausage would be hung in that building on metal poles up in the rafters.
For two or three days, the men would keep vigil, making sure that thin line of smoke kept pouring out of the cracks under the eaves, and every time Grandpa went out to stoke the stove, my sister and I would race to be the first to get to him... the smell of the sausage and smoke was thick in the folds of his coat, and we never knew when he would have declared it "done" and brought some back in the house!
It was wrapped, one or two rings to a pack, and frozen. Whenever I get lonely for Grandma and Grandpa, I'll do my best to improvise a batch, and even though it loses a lot in the translation, it brings it all back.
OOPS!
/threadjack
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