I have had a large BGE for about a year and a half. It's great for direct cooking as I get a nice sear on my steaks. However, for smoking I haven't been able to get a nice intense flavor from it. About ten years ago a friend of mine traded me a New Braunfels smoker for an Ugly Stick fishing pole, so he wouldn't have to move the NB to Arizona. I have been smoking beef, chicken, and duck in the NB with great results. Last summer I attempted to cold smoke (175 - 215 deg.F) salmon and albacore. I was using apple wood for flavor, and Kingsford charcoal to regulate the heat
($5 for two 24lb bags is just too good to pass up). I got great results but I had to babysit the fire every 15 - 20 min. Since the duration of the smoke was 5 hours or more, it was a real PITA!
I have since added a 16" convection plate and a heavy duty firegrate from Horizon Smokers. I'm hoping this helps regulate the temperature in the main cooking chamber better. If this doesn't work, I'm going for the Horizon Smokers 20" Ranger with the vertical chamber. I had considered the 20" or 24" Marshall RD, but need the vertical chamber to cold smoke the fish. Used a
Weber kettle for over 30 years. Have a Jenn-Air SST gas barbecue, largely abandoned. Futzing around with a Landmann gas smoker. Noticed that all of the competition smokers use wood. Have the 18in Amazin Pellet Tube, but haven't tried it out yet. Smokin' Meats has become an obsession!