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"  I purchased a Q-series Weber grill recently and would love to know how to smoke meats on it. I bought a smaller model because my deck is quite small, but since it doesn&amp;#039;t have the &amp;quot;flavor bars,&amp;quot; I haven&amp;#039;t been able to figure out a smoking technique. \u2014Mary Catherine, Austin, Texas In barbecue, size matters. The smaller the rig, the tougher it is to smoke meats with, you know, actual wood. Barbecue heathens will recommend flavorings like liquid smoke. But your question and location indicate to me that you&amp;#039;re probably more devout than that. You want the real thing. And you can have it. As long as you keep things in perspective. You can easily smoke dainty foods: turkey breast, chicken, fish, a pork loin. I wouldn&amp;#039;t try a whole hog. I don&amp;#039;t know which Q you have, but it doesn&amp;#039;t really matter. The Weber Q series is a collection of portable grills fueled by gas, electricity, or charcoal, made with the backyard-less city-dweller in mind. With a streamlined rounded lid and bottom, they are squat, Mini-Me versions of the classic Weber kettle. They look a bit like fluttering space probes. Some sit close to the ground, like lawn ornaments. Others come with long, curved legs and side tables. Those look a bit more like killer robots. But don&amp;#039;t be afraid. To smoke with these little guys is pretty easy. Just soak a half-cup of hardwood chips such as hickory or apple for a half-hour to two hours. Drain. Place the chips onto a length of foil and roll up into a packet. Poke a couple of holes in the top to let smoke escape. Or, if you&amp;#039;d rather, use a Weber wood-filled smoking tin. This part is important: Preheat the grill as you would an oven. Start its heat about 15 minutes before cooking to bring to cooking temperature. Place the foil packet or smoking tin on the grate, next to your food. Close the lid. The flame from below the grate will cause the wood chips to smolder. Voila, smoked chicken. Or turkey. Or salmon. Just don&amp;#039;t expect Texas beef brisket. --Jim Shahin writes about barbecue for the Washington Post and Eat Like a Man. Have a question for him? Leave it in the comments or e-mail him. You can also follow him on Twitter. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a15773/smoke-with-a-weber-grill-091212/>