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Message: [QUOTE="sutomcat, post: 4264669, member: 27"] I will make a couple of suggestions stolen from [USER=6422]RandomGuy[/USER]. If you have a grill and want to experiment with smoking, get a smoker tube and some wood pellets and give those a shot, The tubes hold enough pellets to get 4 or 5 hours of smoke. Plenty of time to infuse your favorite meat with smoky flavor on a propane grill. You would presumably use indirect heat to do this. Cost should be around $30. If it turns out you love the taste of smoked meat, you can take the next step and get a dedicated smoker. [URL unfurl="true"]https://www.lowes.com/pd/A-MAZE-N-A-Maze-N-Tube-Smoker-12-in/1001352456?user=shopping[/URL] Two other things I have been using a lot recently.,, A rack for cooking chicken drumsticks. You hang the drumsticks on the rack upside down. Cook them on your propane grills using indirect heat. Get it around 300 degrees and cook it for around 2 hours. The grill heat will render most of the fat. The skin gets nice and crispy and the meat gets very tender. Delicious if you like chicken drumsticks. You can use them to grill wings as well. The best thing is that you hang them, put them in the grill and wait a couple of hours. No flipping, no moving, no anything (it might make sense to rotate the rack once halfway through the cooking process). Again, hanging them so heat surrounds the meat does a great job getting the fat rendered so you get crispy skin and tender meat. This is by far the best way to grill drumsticks or wings. I recommend getting one with a tray that the rack sits on to hold the rendered fat. You can use it to cook vegetables in the fat, which apparently works really well (haven’t tried that). You should be able to get one for less than $20 without much effort. [MEDIA=amazon]B085VMH9QY[/MEDIA] The last thing I have been doing is using a rotisserie with my Weber Genesis grill. Have tried cooking whole chickens and ribs with it so far. It takes a little work to get the meat on the spit properly (can’t have wings or legs flapping around as the meat spins). But it does a really nice job getting the meat tender and some rub makes the meat really delicious. You can get some crispness and Malliard reaction going without much work, Again, you set it up and forget it for a couple of hours. No flipping, minimal cleanup. My kind of meal. [/QUOTE]

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