Kind of a follow up to the "BBQ Smells" post below, but if you wanted to make smoke for an extended period of time outside the smoker, how would you do it? Is it just a question of wet wood and heat?
I've got several weekends of roadside BBQ fundraising scheduled over the next few months, and I'd like the smoke not only for smell but for its attention getting potential. I'd rather not burn up a cord of wood everyday either. I was thinking about a gas burner inside a trash can with some soaked wood chips, but didn't know if this would provide enough smoke, and for long enough. Any suggestions?
The meat would actually be pre-cooked on the CS and sold packaged, so no smoke there.
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