Next time you do that, I’ll make sure to come with an appetiteI’ve got a 4 rack Bradley Smoker which has a smoke generator attached to it on the outside…it takes what looks like hockey pucks of different wood flavors…I can smoke with either heat or non heat…each puck smokes for 20 minutes and it automatically drops in the next bisquette…there’s a pan of water in the bottom of the smoker to collect the spent ones…with the non heat I‘ve made chipotle which turned out excellent btw…doin a brisket I’ll load up enough pucks to smoke for about 4 or 5 hours at 225 degrees and then non smoke until the brisket reaches between 190 and 193 degrees…depending on the size of the whole brisket it could take up to 10 to 12 hours…then I’ll do the FTC ( foil towel cooler) until it’s time to eat