On Monday, August 28, 2017 at 8:17:50 AM UTC-5, Cheri wrote:
>
> > wrote in message
>
> I just use a Weber kettle grill to smoke meats and after about 2
> hours I see no more smoke. Meat is then taken indoors to finish
> in the oven for 3 hours at 325°. The meat is falling off the
> bone and I can definitely see the smoke ring.
>
> It sounds like you have a method that works well already.
>
> Cheri
>
>
I saw the method I use on ATK or either Cooks Country and tried
it. The results are as good as any barbecue joint around here
and a heck of a lot cheaper, too.