Greetings all! This here Jase858, checking in from Northern California. I stumbled onto SMF after doing a search on the net for wood smoking. I just recently came back from Santa Barbara, CA where I tasted a delicious Tri Tip Sandwich that was smoked over a pit for a few hours. It tasted pretty damn good, and my clothes were soaked in the smoke, so the 4 hour drive back home was even more awesome. I couldnt shake how good the tri tip meat tasted, so I did a bit of research and found that it's a Santa Maria style BBQ where they use red oak wood to smoke the meat (note: I realize there are different BBQ opinions on what particular wood to use and what type of meat, but the consensus from Santa Marians was red oak for the wood, and traditionally beef loin, but tri tip is acceptable). My buddies and I are gonna get together and recreate the tri-tip at my place (townhouse condo with restrictions on using charcoal/wood grillers....oh well!!!) Anyways, I'm supposed to meet a wood guy today to get some red oak, peach, and apple (1/8 cord into my WRX...) and then I gotta figure out how to smoke a tri tip. Alls I have is a Char Broil Gas grill with three burners that I will use foil packets of wood pieces in. Gas grill, is sacrilege I'm guessing. Anyone have suggestions as to a DIY smoker? I have access to park with one of those community grillers too, but i'm guessing all the smoke will be blown away by the wind. Could I overturn a pot onto the meat with a few holes poked out the top? Any advice from SMFers is appreciated!