GrillPro 00150 Cast Iron Smoker Box , Black , 5″ L x 1.5″ H x 8″ W

I have owned these boxes and used them for years now. DO BUY THEM they work amazing. Funny thing is that I got a new fancy Colman grill and tried using them in that and they didn’t really work. They do work PERFECTLY in my cheepy char broil grill I picked up at a yard sale for $50. It has to do with how the burners are set up and not the quality of Colman. If you have a “common” grill I’d be willing to bet these will work AMAZING. If you have a fancier grill, buy one and try to get it to work (it may take playing around with it to get it to work)..or give it to a friend with a cheep grill/buy a cheep grill and use it as your smoker-that’s what I did.I bought a universal rotisery (which bolted right on to said cheepy grill) and BAM I was a rotisery smokin maniac. I have cuttings from a wild plum that I use in this and it’s the most amazing smoked foods I’ve ever had (go plum or go home). It is most similar to Mesquite…but milder and sweeter smoke…less burnt wood flavor…think amazing smoked salmon….or smoked ham (it doesn’t really have that camp fire smoke flavor)I have recently been practicing smoking turkeys and am ready for Thursday morning (happy turkey day BTW!). Going to smoke a 22.5lb bird with these. I use two boxes and rotate them every 45 minutes. This allows the 15-20 minute delay of getting the smoke going (with the burner almost all the way down) before the other one runs out of smoke-otherwise one usually lasts an hour to 1.25 hours. I’ll cook my turkey at 325 for 5.5-6 hours so…roughly 6-8 changes of wood. I only have the heat on low on the side I have the boxes, not the side I have the turkey on.Side note: put a bowl of water in a corner of the side without heat if you can fit it in. You’ll end up with a jar of smoked water (I keep in my fridge) you can use in other cooking that makes regular rice amazing…or a soup your making POP. Try it, you’ll like it.By the way, the smoke these put out is VERY different from camp fire smoke because it keeps the oxygen and fire away from the wood. The “trash” you get from this is actually usable charcoal because it’s been kept from actually burning and from oxygen so I am stockpiling my “used” chips so I can use plum wood charcoal in my charcoal grill (yes I have both).I wish I could post a pic of my smoked turkey on here so you can see how well it does. I did post a pic for my profile (click my profile) you can see the bird I smoked and also see this product to the side in the pic. It would make your eyes bug out just from seeing it, and if you could smell or taste it…wow. The breast meat is so moist…like sandwich meat moist…best I’ve ever had. And with the rotisery it makes for the most moist turkey you’ve ever had in your life. I’ve done it without the rotisery and although it is good, the rotisery is the key to VERY moist food. Also DO NOT rotisery fish, you’ll end up with fish flakes at the bottom of your grill (sad face). Fish doesn’t seem to dry out that bad though, it sucks up the smoke quickly and also only takes half hour to 45 min..not long in a smokers world.Tips I wish I knew early on:DO-use olive oil, or some sort of oil on whatever you’re smoking. It will hold your rub (if you choose to use one…and you should), it acts like chapstic for the food (keeps the meat moist) and also acts as a smoke carrier meaning it soaks up the smoke cuz it’s wet and transfers it into your food much better, much faster and you get much more penetration into whatever meat you’re using (more flavor).If you have any questions or just want to talk bbq/smoking drop me a line…as you can tell I love this stuff.I was going to buy an expensive smoker, but I get better results than my friends with these box smokers and my cheepy grill/rotiserie (cost…Grill $50, rotisery $30, 2 boxes..$25..($105)…better smoked ribs, chicken, fish, turkey and more than my friends…Priceless! (which pisses them off))