Originally Posted by
cblaisd
Celebrated some good news by smoking (charcoal and apple wood) some meats (ribs, chicken, sausage) Kansas City-style.
Would have been even better if I'd left on the grill for another couple of hours, but I got a late start.
big kudos and gorgeous meats.
if you left them on grill for longer, how do you avoid risk of overcooking?