Re: Smoker Recommendations
Posted: Sat Jan 01, 2011 8:34 am
I generally truss mine with butcher's twine because I'm transferring from oven to grill, etc.
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Elbone wrote:spiderwrangler wrote:I do the same sort of 6 and 6 that Elbone talked about, but I usually start my shoulder in the oven and finish it off on smoke and charcoal.
Cool idea! I can't think of any reason that wouldn't work perfectly. Plus you can time it so you get the "reveal" for your guests on the smoker. Bark will be nice and crisp. I'm gonna try this.
MNHazmat wrote:snowcapt wrote:I have the Char-Griller Pro Deluxe model. I love this thing. Cast iron grates and it is and off-set, as well. Turns out some serious grub. See?
That's one of the ones I have as well. Add a 20" convection plate to it -- makes all the difference in the world!