Smoked Barbecued Meats

Tony, that sounds like a personal problem ... lol ....

You need an Alphorn! As these guys on the Ricola commercials.

http://en.wikipedia.org/wiki/Alphorn

Good luck.

the first guy stole my answer but you can try this: http://www.smoker-cooking.com/howtosmoke ...

And it is so difficult to keep lit.

using a four-burner barbecue, Tower 2 burners on top with the lid down if you do not have a tobacco tin (melting avalible to most leading retailers BBQ), try the wall a piece of small to medium (all metal) foil and adding that somthing simple as paperbark, or you can get wood chips in a barbecue store there are many flavors available so i drown chardonnay Mesquite use and applewood mixture thats the mark of his companion charcoal is not as strong as hickory, but as something cooking is your personal preferance, a handful of the mixture I also add 1 / 2 5 cup brown sugar 2 tablespoons garlic shashed chopped clove tea leaves, soak the wood chips in your favorite drink beer, wine, spirit, or water for 10 minutes strain and combine together on the warm side of the square BBQ and close the lid to allow time it takes to get back inside and get your meat, chicken is really going well now, you should feel somthing happens
Meat is the best on a grid height on the side of the grill that is off big if you have a rack hanging off the inside of the hood, once the mixture of smoking is actually happening and the meat comes Shooting in low and simmer (lid closed). Brest ckicken ony will take 10-15 and turn once the trick is not to have your meat from plate hot enough to cook it in the perfumed air that you try to set up a chook roast beef or lamb over whatever pork chop options are endless are my marinate save their first plum sauce or char siu ENJOY !!!!!!!!

Oh thats easy, just ask Satan to smoke it for you. His pipe is huge!