Smoke Box Question

[russki1313]

So i have a general smoking question.
When using propane, is it a good idea to have a lid/cover over the smoking box (container with chips)?
What about when using charcoal/electric hotplate?
Can someone post pics of their setup for either of these scenarios.
Thanks
Kevin (newbie)

 

[polishmeat]

Kevin,

I have a GOSM that came with a small wood chip pan and cover. I modified it by using a larger wood chip pan (saucepan with handle removed). I use the stock cover plate, as it keeps the wood chips/chunks from starting on fire.

 

[hoser]

I don't always use the lid on mine in my gosm...usually only if I have removed the water pan. That way nothing will drip down in there and cause a fire.

 

[coyote-1]

I add some smoke when I use my Weber backyard gas grill. It was an easy set-up.

The grill has two layers of 'flavorizer' bars; the long lower bars protect the gas elements and the shorter, purpendicular top bars help deflect the heat evenly around the entire grill.

I took a 6" x 4" piece of expanded steel, and put it between the two layers in the "lower left" corner. When I put meat or chicken (or whatever) on, I put some chips on that small surface. It adds a nice light hint of smoke.

It's far easier than dealing with smoke boxes and covers etc.