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I know that I should have been paying attention, because this topic is often revisited. I do not have the time today or the money to fill my smoker full of meat. I plan on experimenting with indirect cooking on my Weber gas grill with some chunks of Pecan.
Yes, I know the results will not be the same, but it will get me my BBQ fix. I was thinking of keeping the front burner on medium high and placing the one rack of ribs elevated in the back. Any time and/or temp suggestions?
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