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Combining an Electric Smoker and a Weber Charcoal Grill

post #1 of 2
Thread Starter 

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!

post #2 of 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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