- Apr 16, 2017
- 9
- 10
So, did a pork butt yesterday on the gas grill - annoyed my wife so much going in and out the back door to adjust the temp that she finally "made" me go out and get an actual electric smoker!
Unfortunately, everything's closed today so I'm stuck making due with what we've got in the house, so I wanted to see if I could get some quick advice before I launch this endeavor.
Have corn on the cob, but no husk. After a lot of reading, my plan was to rub EVOO on them with salt and pepper, put them in a grilling basket that's slotted in the bottom, and cover the top in aluminum foil to hopefully retain some moisture. I figure the slots on the bottom will let some of the smoke through to the corn, and the foil will retain enough moisture so it doesn't dry out. I was going to try 250 degrees for about 90 min. this way. Thoughts?
For potatoes, again after reading A LOT of different forum posts, I figured I'd leave them whole, rub in EVOO, salt and pepper, then just throw them straight on the rack at 250 degrees for about 2 hours. Thoughts on this one?
Thanks in advance - excited to be getting into this - and without having to mind the grill for 12 hours a day!
Unfortunately, everything's closed today so I'm stuck making due with what we've got in the house, so I wanted to see if I could get some quick advice before I launch this endeavor.
Have corn on the cob, but no husk. After a lot of reading, my plan was to rub EVOO on them with salt and pepper, put them in a grilling basket that's slotted in the bottom, and cover the top in aluminum foil to hopefully retain some moisture. I figure the slots on the bottom will let some of the smoke through to the corn, and the foil will retain enough moisture so it doesn't dry out. I was going to try 250 degrees for about 90 min. this way. Thoughts?
For potatoes, again after reading A LOT of different forum posts, I figured I'd leave them whole, rub in EVOO, salt and pepper, then just throw them straight on the rack at 250 degrees for about 2 hours. Thoughts on this one?
Thanks in advance - excited to be getting into this - and without having to mind the grill for 12 hours a day!
