fred

I love the smell of pork butt in the morning. Smells like....Victory!!

fred

I know this is an old post, but how do you transport your Kettle. I would love to pack mine along, but I tow with an SUV. Would love to take my Weber Smokey Mountain, but I think that may be too much hassle.

Kettle are the most bang for your buck. I can cook anything on it. Slow and Sear is also a nice addition to the grill.  

I modified my weber "go anywhere" BBQ,  to either BBQ higher temps or smoke at lower than normal temps for this unit, I installed a LP flow control just before the BBQ's LP main adjustment, that way I can get the heat low enough for my liking when smoking. I usually like to maintain around 180- 200 degrees when smoking. so I will put my wood chips in get it hot enough to get the chips going then put in the food turn down the temp and close it up.  I have several larger smokers at home and most of the time factory smokers cook WAY TO HOT and fast so I have added the same flow control to all of my smokers so that I can get the lower temps, and Not dry out the meat by cooking to fast, I will use a water pan or wet the chip some time but at 180-200 degrees Not much liquid is really needed.

I have two LP tank setup on my pod so I unhook one tank and install a hose on to it and other end to BBQ and I'm ready to BBQ as I don't like those small throw away tanks, less to take with me.

some of the best tasting smoked meats I have had was made by a guy that cheated, he pressure cooked the meat to make it very tender, and reduce the cook time then finished it off with smoke, I couldn't tell by the taste but looking at the meat  the depth of smoke rings wasn't there

 RoadToad & Ms Badger

Toadj-MeHaul (Rpod 179)

I don't have an egg, but have heard good things about them. I opted for a Weber Q 2200 for podding:

I also bought a 6 foot propane extension hose and a 1 gallon refillable propane tank ($4.00/fill here):

The grill w/cover and accessories fit nicely in a Home Depot plastic tub w/lid so there is very little, if any, odor in back of TV.

On a trip a couple of weeks ago I was convinced it was the right decision, roasting two whole chickens under the r-dome in a cold and driving rain.

fred

I have to say I have had great coaches in Alton Brown (food network) and Meathead Goldwyn from amazingribs.com.

fred

My setup w/Smokenator 1000 and Weber Performer would be a bit much to take camping, but I do smoke ahead of time and reheat when we get where we're going. My smoking sessions with brining and prep and smoke time usually take a day or two for chicken and pork and up to two weeks for pastrami.

Recently I tried a Crock Pot pulled pork recipe. A crock pot will easily run off a small inverter on the back seat floor of my TV. Imagine arriving at campsite after a long day of driving and the pulled pork is ready to serve! It actually turned out pretty good, but I decided the aroma of it cooking in my car would be wayy too distracting.

Here's some torture pics from a few smoking sessions on the back patio using hardwood charcoal, cherry and/or apple wood smoke...

Pork Butt and Pastrami (smoked homemade corned beef)

Smoked rack of ribs

Pork Butt and Chicken

The chicken and ribs were good and I like how it works with any heat source.  Plus it's only the size of a 9 x 13 pan so the amount is perfect for the both of us plus a bit of leftovers.  

I may get another one as I'm not sure if it's one of the things Sandy took.  If your main unit is too big, the Cameron Stovetop Smoker would be a good size as a grill accessory for the pod.