I'd been thinking about adding a propane burner to my smoker. Looked at the Afterburner, but the shipping was too much to Germany. Decided to use a turkey fryer burner instead. I used a pie pan as a base. The grill grate is great to hold my wood chip box.
2 racks of baby backs and 2 boston butts.
The burner worked fine. Used 1/4 of a tank of propane. Temp control was great. Steady 230F. Need a better wood chip box, maybe a cast iron model.
Meat came out great. Cooked the butt to an internal of 200F, let rest 1 hour and pulled.
Nothing like a fresh Brötchen (German for roll) for a pulled pork sandwich. Topped with a little of the Southern Succor rub and Carolina Red sauce.