Originally Posted by 1305brew
I like that lobster pot idea with dry chips. Would work for the fish but for chicken would would really want to soak the chips to add a little more humidity to the pot since the chicken will take much longer.
I dig those electric alto shams for the ease but I don't think you really get as much flavor from them. I see them as the microwaves of the smoker world.
Next time I'll go for the lobster pot with a suspended rack and see where I end up. Like he said, fine tuning!!!
Happy cooking (and brewing)
Low and slow with the heat on the pot - unless you have a really heavy one, it's not designed to take a lot of heat without being full of water.