Mr. Raichlen, Thanks for taking time to answer our questions. I have been eager to smoke my own meats, particularly pork belly to make bacon. However, I only have a kettle style charcoal grill and a 3 burner (front to back configuration) gas grill. Is there any way to use either of these to smoke meats at a reliable low temperature, or should I bit the bullet (all puns intended) and purchase a third box? Thank you.