Cooking Method with Smoker & Oven

[Brother Bill]

We used to smoke in a Pitts & Spitts Texas Log Pit.Due to time constrains I would smoke first, then transfer to a convection oven at 225F. Placed on a rack in a shallow roasting pan with 1 bottle of lite beer(or whatever liquid you desire).Cover with heavy foil and use probe or external thermometer.This worked great for us, but since we are now owners of a new BS, would like some input if anyone has tried this method with a BS? Thanks much!

Brother Bill [8]

[oguard]

Brother Bill I try to have time to do it all in the bradley.It gives me time to do yard work,watch a football game,drink beer or whatever.I have heard of people finishing it off in the oven and it seemed to work for them so give it a go[;)]

<b><font face="Comic Sans MS">KEEP ON SMOKIN</font id="Comic Sans MS"></b>
<b><font face="Comic Sans MS">Mike</font id="Comic Sans MS"></b>


Catch it,Kill it,Smoke it

[Brother Bill]

Mike: Thanks for your reply! I like Beer as well, but find oven can keep temp. very stead in oven VS BS. Brother Bill[:D]

[JJC]

Welcome to the Forum, BB--keep us up to date on your BS work.

I don't have too much trouble keeping my BS within a reasonable temp range--I use a Maverick ET-73 remote thermo probe to help me out ($40).  If you really want "set it and forget it" control to within a few degrees, several forum members have purchased Guru/Raptor/Procomm combos that they are really happy with and may be just the ticket for you.  They are a bit pricey, but those that have them all swear it's money well spent!

John
Newton MA

[Brother Bill]

John---
Thanks,[:I] I Will Investgate Raptor-- sounds much easier.

Brother Bill [^]