Interesting new topic here.
Looking forward to how it turns out.
Question---do you want a hard, crusty, carmalized bark??
"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.