I have a grill that does not have a smoker box built in, but I do have a separate box that is metal with holes in it. Every time I use it, no matter how long I soak the chips, they set on fire, the box chars, and I have a mess on my hands. I have a two-burner grill, so I am trying to set the box of to the side of the burner instead of directly over it. What can I do to still get smoke but not have my chips burn? Any help some of you could offer would be greatly appreciated!
Also, I would highly recommend the stuffed pork loin recipe from the How to Grill book, but we stuffed it with pepperoni and mozzarella cheese before we wrapped it in bacon . . . delicious!