I posted this in a reply but thought i should ask here.
Mothers day and i going to try to cook a 9lb bone in picnic roast and 4 slabs of spares. If I start the roast in the main grate for 5-6 hrs wrap and move to the bottom the put the ri s on and bring the temp up to 250 or so at main grate, will there be enough heat at the charcoal grate below or should i finish the roast in the oven?
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> Pit Barrel Cooker (gone to a new home)
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> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
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I posted this in a reply but thought i should ask here.
Mothers day and i going to try to cook a 9lb bone in picnic roast and 4 slabs of spares. If I start the roast in the main grate for 5-6 hrs wrap and move to the bottom the put the ri s on and bring the temp up to 250 or so at main grate, will there be enough heat at the charcoal grate below or should i finish the roast in the oven?
Since the roast is wrapped, it won't know if it's still in the kettle or not. Personally, I'd move it into the kitchen oven, finish it there, and not worry about whether there's enough heat at the charcoal grate to do the job. Instead, focus your attention on those ribs. It's the K.I.S.S. principle in action ...
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