Hello Steven and congrats. on the great recipes in all your books !,
I have cooked many, many recipes from your books: Carolina pulled pork along with the slaw is a real keeper, Oaxaca ribs, Memphis spares, Sweet Pork chops, Banana Ketchup (the best), PR Pig powder, Memphis rubs, lemon pepper, the incredible fish cure spice and much more.
Now that the Supreme Court has relaxed certain laws, I cooked a Beer Can chicken !...it turned out very good, with the breast a tad dry. I used a Bell&Evans chix.. I find them much less bloated\watery from processing and feed supplements, and usually can use less time on heat than a regular supermarket variety.
Question please: Since I live in a condo, I do the cooking and faux smoking (a metal box) on a gas grill (coals would be a bit too much worry on the patio) with direct and indirect heat. The bottom line is I want more smoke flavor in my efforts. Would an electric, round type smoker (with several levels), using wood chips give a good smoke flavor ? The heat would be regulated and I could add wood pieces in a controlled manner- the gas grill arrangement works fair but lacks good smoke flavor.
Still learning to keep it hot, clean and lubricated !
for the Bros