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!