I’m fixing to, in a few hours 
…on a Pork Shoulder roast, that has been Sous Vide’d for 60 hrs at 145 degrees. I know… I should have smoked it “before” the SV, so that the smoke flavor could soak into the meat better. But I was ready to SV already, and didn’t have the stuff yet for the smoker, plus had read it could be done before or after… Definitely before the next time though.
BTW, Guga says at one point, this homemade smoker won’t replace an actual smoker… But I’m thinking, why not ? Will the meat be able to tell what the smoke came from ?
Oh, and one change I made… To me, I don’t like the idea of foil around the pellets, which burns (vaporizes) and produces aluminum oxides. Seems to me this could really mess up the taste of the meat, not to mention, I’m not sure id want to be eating aluminum oxides ? SO, I bought a nice 12" stainless smoking tube for $11 from Amazon. The two pans cost me $2.48 each at Wal Mart
The Pork shoulder is out of the SV machine now and cooling. Will put it in the smoker in another hour or two, for maybe 2 hours, then give it a quick sear, mostly on the fat shoulder side.
Will post pics of the smoker, as well as the finished product
BTW, I know their is a SV section here (which I have been going to) but this post was more about the homemade smoker, so I wasn’t really sure where to put it ?