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I constantly feel like I'm the one asking a subtraction question in a calculus class. Pardon me if I'm dumbing the discussion down, but...
Does anyone use a smoker box? I've seen several recipes online that call for one, but I've never tried it. Typically I just soak wood chips, and place them directly on the hot coals before I put the meat on. If I were to use a stainless steel smoker box, where would I place it? Directly on the coals as well? Is it different if it's a cast iron box?
Any tips or pointers? Any drawbacks or benefits? I appreciate the help!
LBGE since June 2012