View Single Post
Old 02-26-2014, 05:47 PM   #42
is One Chatty Farker
Offthehook's Avatar
Join Date: 12-04-12
Location: Los Angeles, CA

Originally Posted by jimmypop View Post
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
Offthehook is offline   Reply With Quote