Heres how I do it... not completely conventionally smoked, but sure are good.
I'm a big fan of Johnsonville. Like them better than the ones we get at the German deli or butcher shop.
Slice 2-3-4 large vidalia onions. Put them in a deep pan or pot that will fit in the hottest part of your chamber(in a horizontal, right next to the firebox). In the bandera, I used the Waterpan lined with a couple layers of foil. I also will start the onions in a pot on a stove to soften them slightly, just till the sweat. Anyway.....
Put the onions in the pan, a few whole cloves of garlic, add your brats and a few cans of beer, enough to cover the brats plus some extra. (I also preheat the beer a little, just so its not cold. This is the purpose of schafer:twisted: ). Add some Franks Red hot to taste, a few shakes of worschestire sauce. I also throw in bay leaf or 2. Let them simmer in the beer and onions in the chamber for a while. When your ready for one, just take it out of the beer and put it next to the pan in the hot spot, or on the grill for a minute. Then serve with some of that smoked beer and onion soup spooned on top. Good chit. I serve it open faced on Artisian Bread.
During parties, I will keep replenishing the beer and onions as I use them. When all is done, I'll put the remaining soup in the fridge. The fat will rise to the top and harden so u can remove it all the next day. What remains is the best onion soup u ever had.