Originally Posted by jimmypop
This all makes sense but I have a follow up question from a new comp cook.
No one mentioned saucing. Im guessing you're pulling them from the foiled pan and saucing them and then putting them back on the pit to set the sauce?
I dip, some brush and its put back on the cooker. Some people dont go back on the cooker.
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken