I'm going to be doing a pork loin over the 4th and I want to wow these people. I won't have access to my side firebox smoker and will need to use a regular weber grill.
What should I do? Direct heat? Indirect? Coal? Coal and wood chucks?
Marinate? Inject? Stuff?
Any and all suggestions are appreciated. Thank you in advance.
What should I do? Direct heat? Indirect? Coal? Coal and wood chucks?
Marinate? Inject? Stuff?
Any and all suggestions are appreciated. Thank you in advance.