I'd give it a shot if that's your only alternative. Get the smoke rolling, indirect obviously, and hoping you can maintain a decent temp not too high.
Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
Yeah, I think what Jim said will work. Honestly, I have never cooked on a gasser, so pardon my lack of input here. Heat is heat, and smoke is smoke. If you get the combo down, I'm thinkin' yer gold!
Yeah, I think what Jim said will work. Honestly, I have never cooked on a gasser, so pardon my lack of input here. Heat is heat, and smoke is smoke. If you get the combo down, I'm thinkin' yer gold!
Seems logical to me. What internal temp would you recommend shooting for?
Used to cook BB ribs on a gasser. Indirect heat, get a good temp guage. Go 250 at the meat, 1" away from it's side. Easy peasy. Finish at 160f internal.
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