Finishing in the oven is NOT the same result but the next best thing. If meat is in the smoker the whole time then it takes on smoke the whole time...just not as deep penetrating.
I agree if that i had to ration charcoal i'd smoke until the stall and finish in oven.
Cookers: Creator of Octoforks™ Rotisserie System U.S Patent Pending
Mini WSM, Jumbo Joe mini WSM aka Jimmy w/ CB Roti & Meat hanging ring, 22.5" kettle w/ CB kit, Creator of the world famous 007 Super Grill Smoker Roti
, Big Poppa UDS, gasser grill and Weber 22.5" kettle w/ CB Roti
Official 007 Thread: "007" http://www.bbq-brethren.com/forum/sh...d.php?t=231293