On to other matters: Just what the fuck am I supposed to do with a side smoker to my new grill? I mean, is it like a grill, but smokier?
@LiberalLibrarian should be able to be cooler, like 200-250F. That gives time for smoke flavor to permeate. I smoke vegetables, fish, chicken, anything that's mostly not moving. Onions and garlic are pretty great. Try things!
@LiberalLibrarian hellllll yeah