Not so skilled smoking

Got this to try and ease the burden of smoking. Some of us who are unskilled at cooking and inconsistent   at it hopefully this will help me out.this is the initial burn to "season" the grill

Nice one Vince.  All you need now it some thing to smoke 

 
  I have one of those and love it!  I've only smoked a little bit of store salmon, first time, and was yum! You'll find that when you do burgers, that they'll be much more juicy!  We've BBQ half turkeys in it also, and it turn out yum every time!  Currently I have Applewood pellets, hickory, and mesquite, of course chicken come out delicious.
 I think you'll enjoy it!

It works, very juicy chicken

We have had one for a few years, if you really want a treat,  try cookies,  and Apple pie !!! Apple pie is over the top good !!!
Jeff

I have that same smoker/grill try the whole chicken it's the best and stays real juicy 

Being in Texas now I had to get equipped with a decent smoker so I got a Good-One installed in my backyard. Big old black metal box that can smoke things for a good long time. Nice to have but quite pricy. I can do like four to five full racks of ribs on it, or four huge briskets or half a small pig in it and it makes for some great eats. It has been seasoned well and has a nice lining of "smoke grease" in it that makes meat taste better the more it is used.

A lot of folks in my neighborhood swear by their ceramic eggs, until we had our annual cooking contest and I showed up with a brisket not up to my usual par and took the category hands down. Love my smoker and I don't get in trouble here communicating with the Indian tribes in Oklahoma when I use it. I put up one heck of a smoke cloud when it is use. I know in California I'd be ticketed for excessive smoke, but here in Texas I have neighbors show up to my door with forks ready to eat

My friend has one and loves it.  He suggests cooking a take and bake pizza.  I hope to see you on the water soon Vince.

You got a weber gold, you don't need a trager! 

If you can get the temp as low as 90 degrees, then try smoking cheese. It comes out killer. They say after smoking the cheese you should put it in the fridge for a couple weeks and the flavor intensifies. My problem is that it's so good right out of the smoker that it never makes it to the fridge.
Here's some pictures of a wine barrel smoker that I made.

I have that same smoker/grill try the whole chicken it's the best and stays real juicy 

+1, did 2 chickens last night.  Do several a month.