yup.. just wrap the ends like a drumstick. and if you havend already, make a foil damper between the meat and the fire. Drop it down tween the grates so its higher than the meat on top and leave a couple inches on the bottom for the heat to pass thru. it will decrese the direct heat from the fire.
Site Administrator and
CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (M
anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
1 Pit Barrel Cooker
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.