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[Dean]

About the only thing I've missed, since being inflicted with castironitis, is that wonderful smokey taste you get from barbeques and smokers.
Well, Ron Clanton from Shady Cove, OR taught a class at the IDOS Fall Convention in La Pine, OR on turning a dutch oven into a smoker!
I was stoked!!!
I did some plunking around and was lead to this unit...

This is a discontinued Lodge Outpost Grill.
I called the folks at the Lodge Factory Oulet Store in Commerce, Gerorgia to find out if they had this item in stock, as the diameter of the grill portion seemed to be just right for using inside of a Lodge 14" DCO.
Not only did they have it in stock, they also had the replacement grill portion as well and that's what I needed.
I've got one coming and I'll need to lob off the handles and maybe do some additional modifications, but I'm excited about being able to go 100% on the DOs for all my cooking needs without having to say good-bye to my smoke!!!
Liquid smoke you say?
(Don't even go there)

I'll post my progress on this little project here...

[Dean]

Here's a shot of the setup...

I was very happy how the grill turned out, but the steak basically ended up becoming an oven baked piece of meat with virtually no smokey flavor. (What a waste of a good piece of meat)
When I placed the lid on top of the oven, I made certain that it was off centered, leaving ample air circulation.
I ended up with a solid mass of briquettes underneath the oven, tying to produce enough heat to get the chips to smoke.
I even resorted to adding two briquettes to the inside of the oven to try and help make the hickory chips smoke, but they may have been too large for this type of setup.
I might have to try shavings or pellets...