I usually also have a Webber kettle charcoal grill, but it was lost to rust cancer last year.
I was wondering if I could use indirect heat from one side of the gas grill, and a big foil/wood smoke packet, to get a good result. With the temperature Guage, it is easy to know how hot it is inside, and from a mistake, I know that a full tank on low will last all night and more.
Of course, I could buy a Traeger. Maybe some day :-)
The sausage guy has an electric pellet smoker with a thermostat for the temp. It holds 2 good size pork butts and he'll fire it up on Fridays after work then once it gets going he'll set it and go to bed.
Around 4 the next day they will be done. And yes beer is a must.
He serves it both ways shredded and un-shredded. He does know how to cook them and no he is not a native unless Elmira, NY has become part of the deep south.
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