Combining an Electric Smoker and a Weber Charcoal Grill

Discussion in 'General Discussion' started by tubro, Jun 15, 2014.

  1. tubro

    tubro Newbie

    If a guy wanted to go all out and combine these two in what ways would you suggest using the Weber.

    I'm new to the electric smoker and have done a couple of chickens and  bone-in turkey breast so far and am doing some babybacks as I type this.   I love the juicy flavor and the great smoke taste with the poultry from the electric but miss the crispy skin.  

    I was thinking maybe I could combine the two to take full advantage of both.  The issue I have smoking on a Weber is temp control. 

    I'm sure this has been thought of before and was curious in what ways you would suggest implementing this strategy.  Maybe searing a roast on the weber before tossing it in the electric smoker?   That was one idea I had.   Not sure if it would be of any help for the poultry or not.   Maybe ribs finish on the weber?

    Would love to hear thoughts...thanks for your expertise!
    Last edited: Jun 15, 2014
  2. Smoke the chicken.....pull out at just before done (maybe internal temp of 160f) then finish on the grill. Smoke flavor....and crispy skin. Problem solved.

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