Should I be Tarred and Feathered?

YES!!! ya can 't cook BBQ with Gas, some body get a Rope!

Well after being up several times last night to stir my traditional fire, it's not a bad idea for consistencies sake. I had made a similar modification to my now retired NB Bandera by installing an electric hot plate in the bottom of it. The metal was so thin that it lost heat like crazy. The hot plate kept it balanced with some standard coals in the firebox. I put a cast iron skillet on the hot plate and that's where I put the wood chips to smolder.

I bought high temp 1300F insulated wire and had rigged up the hot plate controller to it's thermostat, so it was even self-regulating. Embedded it in the bottom of the Bandera with 2" of concrete and a hollow created by one of those metal pans from a stove. It was important to run an electrical ground from the grill to the earth. It was functional, but certainly wouldn't have gotten an UL seal of approval for fail proof electrical work. The concrete provided a great heat sink, so it was much easier afterwards to keep the Bandera at temp. I've seen some other really good Bandera modifications on this forum, but it's too late for mine.

What the "h" is a Weber horizonatal? Did you mean chargriller?

Sell it and build a UDS.

Gas is a great way to heat up tar, however. :mrgreen:

Only time it pays to be Tarred and feathered is when they stick you in that stupid machine at chucky cheese and tell you to catch as many fake dollars you can when they turn the fan on.

Proof is in the pudding. if you make 'Q you are happy with, then it is a good idea.

If it makes lousy 'Q and you continue to use it that way, then we start heating the tar. :twisted:

BBQ is BBQ. Do what you want. I have a gasser and use it sometimes in the winter when I don't want to set-up a WSM in the cold Iowa winter. I also use it other seasons for short high-temp cooks like baked potatoes and ABTs.

Would like to see pictures of your set up