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  1. songslinger

    Question on smoke.

    Two big things I see in a lot of smoking guides are: 1. Put your wood chunks spread out in your lump charcoal to make sure a nice even smoke happens throughout the cook. 2. Don't put meat on too soon, or you get acrid smoke flavor on your meat. Don't the two of those contradict each other...
  2. songslinger

    Cooking in oven, finishing on an gas grill with foil packets.

    Long story short, I am making ribs on Sunday as the main course for a Monday night dinner. As I do not have a grill, my process usually involves dry rub, foiled, oven 300 for 2.5. Then lacquer sauce on a higher heat. But the Monday night dinner location has a large gas grill, and was hoping...
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