Can I make good BBQ on a gas or electric smoker using chips of wood?
Danny Gaulden– I just want to say this. Sometimes we old pros and perfectionists get so carried away with the long, slow, wood-only, “perfect” Q’ed product, that I think we get some of the beginners thinking that if they can’t do it that way, then just don’t BBQ anything. That’s horse hockey. If you have the time, and gain the experience, then do it the old-fashioned way–it can’t be beat. But if time is short, your experience level low, or you’re just plain lazy, there’s nothing wrong with a little faster smoking time, or using a gas or electric pit. It can still be darn good, and better than most anything you will ever put in your mouth.
