Other than competetion, I finish it all off in the oven once the meat is foiled.
It is just heat and the oven does a great job of making heat with no fuss
Also, I can use stable and low heat (maybe 200-210) and get a nice slow finish cook on the roast type cuts. TENDER to die for!
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera" and Sherman.
Now cooking with a Fast Eddy PG500
Proud Pellet guy cooking on real wood.