- May 20, 2014
- 21
- 10
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!
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!
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