MikeM Posted May 31, 2021 Share Posted May 31, 2021 Hi. I was going to bbq some wings and pork belly next weekend. I have made a smoker which Is preliminarily a cold smoker. Can I smoke the meat before or after bbq’ing? I was going to brine the meat then maybe cook in the oven, Transfer into the smoker for a couple of hours and finish on the bbq? Is this a recipe for disaster or is there any other way I can make use of the smoker? I have used it a couple of times with nuts and cheese and had reasonable results. Quote Link to comment Share on other sites More sharing options...
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