Tried to revive a very old post with the following questions...Posting again, sorry, but hoping that a few will pipe in to these specific questions. Needing this for this weekend! TIA
smilingal Aug 27, 2015 03:01 PM
For those that bake - after reading - thinking that I will rub, bake covered with foil @ 250 for 2 1/2 hours, then grill while saucing.
Two questions - how long do you grill for after that length of bake time? AND can these be baked off one day and grilled the next? Brought to room temp first?
smilingal Aug 27, 2015 03:18 PM
Working with the stove for pre-baking, then the Weber grill for finishing - where does the liquid smoke get added? In the sauce that I am brushing on while on the grill? Also, I have never used this little metal box meant for wood chips. Would I use it here? under the grates, on top of the flavoring bars?
smilingal Aug 27, 2015 03:39 PM
please describe how your use your gas grill with chips? I have this small box(never used) - do I put it on the flavoring bars? Also would you add liquid smoke to your marinade in addition?
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