Thread: Smoker question

on the bottom left there are two wires that come across that support the chip burner. think i got a pic. will try to post.

No need for me to buy chips or pellets. I have lots of cherry, oak and hickory to cut down. I'm always on the lookout for pecan, apple and peach tree trimmings to pick up. I cut it as disk and sticks on the bandsaw. The disk go into a pan of water/apple juice above the burner. Pecan shells do good in both and leave a better flavor than the wood. The pan catches the drippings from the meat. The sticks go into the chip tray. I smoke the meat for about 5 hours open so it will catch the smoke then wrap in foil. It's returned to the smoker for another 5 or more hours, I have no bark, just juicy meat.
As the drip pan cools I remove the wood and let the rest cool. The juice in the foil is poured off and let cooled. The fat is saved for use later. The juice from the foil is used for my BBQ sauce.
Gcor has lots of oak on the ground, need to go get some out of his way.