Messed up somewhat this past weekend and wanted to just try some burgers and brats and a few hickory chips to see what kind of flavor i could get out of the smoke on the burgers and made a big mistake by slicing onions and putting them on top of the burgers before smoking them along with the brats thinking the onion flavor would seep into the burger meat along with the smoke combination would make for some awesome burgers. well you know all the folks i served them to 10 burgers said they tasted great but that usually goes with many adult beverages in a neighborhood gathering but when i sliced my burger and onion without buns wow! way to much smoke. could very much tell that the onion soaked up alot of smoke even though i used only a couple hand fulls of hickory for the whole process. the brats turned out grreat but just will never put raw onions on a smoke unless i plan on throwing them away after the smoke Hehehehehe. learning the hard way so far that it is meat that is meant to be smoked and no vegetables what so ever even though I love carrots and onions and potatoes and want to smoke a sirloin tip roast with that combination will just omitt the carrots and onions. just wanted to share. would love to here back any tips for the sirloin tip roast or even a chuck roast and i will bake the veggies in the bag in the oven with maybe some liquid smoke hehehehe!