/ck/ - Food & Cooking

>>13540138
yeah I wouldn't take it straight from the smoker to the oven, because the internal temp will continue rising.

I usually take it off when it reaches the desired temp, then heat up the oven. as the oven heats up the meat rests, then you can finish it off in the oven when its ready.

>The only issue I have with my smoker is that I never get a great bark

yeah it can be tough with a pellet grill if youre not cooking something for a really long time. if you have a weber kettle (typical round charcoal grill), you should try experimenting with charcoal/wood chunks. it's a bit more involved, but you'll get a better bark. you can just bank the charcoal to one side, or use something like the "slow n sear" to keep them in place: https://www.youtube.com/watch?v=adtc7F_wCMY