BTW, I learned how to smoke meat on a propane grill a long time ago, but it's much harder to do, and even on my big grill it takes up too much room. I just didn't have enough time for that kind of cooking when I was working, and a good part of that was just learning how to do it.
Consequently I usually bought smoked meat from restaurants. My former company did the structural design for one of the Premier barbecue houses in Fresno which is the Dog House Grill across the street from Save Mart Center.
Between my old office and my house there were no less than 6 barbecue places in 10 miles. Don't get the impression that I was deprived.
After I charged up the Weber last night, I put in a small pork roast & let It go for 6 hours. It was already marinated in Mesquite and when about 2/3 through I basted it with sauce and turned it over.
This worked really well. Now I've taken my wife out for BBQ twice in the past 2 weeks, to our two favorite places in Clovis. My wife told me that the chicken that she had Thursday at Uncle Buddy's BBQ was the best barbecue chicken she'd ever had.
But when she got up this morning I fed her a piece of the pork roast I smoked last night, and she almost died on the spot.
She told me it was the best barbecue she had ever had.
