I found my old propane hot plate and got the idea of putting it in my GOSM charcoal smoker to see how it would work. Got some nice Country Style Ribs and some Italian sausage to try, along with some ABTs. Jeff's Rib Rub and thought I would try Grill Mates new Chipolte Cinnamon Rub. I fed the line thru the side vent and reconnected to the hot plate. For smoke, I use a small pear can and placed the chunks of wood inside. Wrapped Aluminum foil over the mouth of can to see if that would stop the wood from igniting to easily. Wasn't sure how hot this plate would allow me to get. It sure sits nice and solid at 225Âº. I figure I can make close to 300Âº with this set up. After 2 1/2 hours, they were looking pretty good. Temps were holding. I sprayed the ribs with a mixture of apple juice, vinegar and Makers Mark Added the Italian Sausage at the 3 hour mark. As you can see, I am still getting a flame off the wood chunks. Wet or Dry, they still flame up after awhile. Anyone got any ideas on how to reduce or stop this? More later. Gotta get the ABT's ready.