How about doing some reverse searing and true smoking all in the same cook
Wendy made some Ka-bobs and we set the Open Range up for smoking.
The optional SS table has a large capacity to it
I used a little less charcoal this time..probably around 6 lbs and added a hunk of mesquite. With the damper at 11 o clock the Open Range went to 250 and stayed there.
After being smoked for 30 minutes, I slipped in the grilling grate to the fire box and grilled the kabobs
Now here is where the Good One sets itself apart from any pit out there: I added some shrimp kabobs to the smoking chamber and smoked them while I grilled the beef kabobs. Now what other pit can do that??
Just cooked perfectly. This is definitely a grillmance......thanks LA for the proper word