The intention of this cook was to use a charcoal grill/smoker in order to add the typical smoke flavour and then finish the cook on a gas grill. The benefits are much less fuel costs and better temperature control. Charcoal has become super expensive here and running a gas grill at 110-130°C (230°F-266°F) the fuel consumption is very low.
According to the famous Harry So – “The meat don’t care about the heat source!”
The results where just fantastic. Good smoke flavour and moist meat with a great bark.
Here are some impressions: