I have smoked with an offset stick burner (IMHP the best smoker for a large crowd), a Weber Kettle, and a Weber Smokey Mountain. I saw the Char-Broil SRG and found it interesting so thought I would give it a try. My first cook was a Boston Butt. I was impressed but a 6 pound roast only took three hours however I had absolutely no smoke flavor. I used chunks of Hickory and I had a pretty good smoke throughout the cook by turning the heat on high when the smoke got low. For my next cook I tried a 4 pound chicken and again I had a good smoke but no smoke flavor.
In inspection of the SRG the holes where the smoke came out where the very top of the cooking chamber and out the slots on the side of the cover. It is my opinion that smoke should be below the meat rack and surround the meat.
I looked over the selection of smoke generators available on the market and decided I could construct one a lot cheaper. I chose a 3" x 3" x 12" aluminum for the main body of the smoker. I used 1/2" copper pipe and routed it though the hole in the cooking chamber with a T to keep the pipe free of drippings.
I fired the generator and let burn for an hour prior to cold smoking another 4 pound chicken. The results were a good looking bird that had a good smoke flavor.
