JeffB
TVWBB Pro
My buddy says he does his BB's over briquettes until they hit 150-155 then foils and transfers to an oven for another 8 hours. I'm guessing around 200 to 225 degrees.
Seems a lot simpler to finish that way to me. But then again, I have limited space in the backyard, no porch or patio and just a few slate tiles to set my 22.5 on, and it's on an incline.
I think cooking should be simple. No need to complicate things.
Seems a lot simpler to finish that way to me. But then again, I have limited space in the backyard, no porch or patio and just a few slate tiles to set my 22.5 on, and it's on an incline.
I think cooking should be simple. No need to complicate things.
