The other day was my first attempt at making ribs. After a bit of research and time constraints, I slow cooked the ribs for two hours in the oven, then placed them on my gas grill with wood chips for the remainder (3 ish hours). They turned out great, but after an hour on the grill all of the wood chips were down to ash.
I soaked the chips for several hours, then placed them directly on the flavor savor covering the flame. How do you smoke for hours without a smoker? Did I need to use more chips? Soak them for longer. Obviously once the gill is going I can not live the grate and replenish. Is an hour long enough for the smoke? (there was a lot of it for that hour).
p.s. I ask this because I have a 5lb pork butt that I want to cook. Half for tacos & half for pulled pork.