Thread: Smoking boudin?
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Old 06-15-2013, 02:49 PM   #2
Swine Spectator
is one Smokin' Farker

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Join Date: 06-04-12
Location: Northern Virginia
Name/Nickname : David

Indirect on the Weber is the way to go. Too hot and it will burst on you. It dries the skin up nicely.

26.75" OTG, 22.5" WSM, 18" Jumbo Joe, SJG, stainless hibachi w/ rotisserie, Fiskstone charcoal griddle

On the Shirley waitlist - "The waiting is the hardest part." - Tom Petty

(Former pits: Klose 20" x 48" (aka: "Smokey Mary"), New Braunfel's El Dorado)
"There's nothing magical about 225, except waking up earlier and eating later." - DaveAlvarado

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