Background:
Been using a gas grill for years
Fairly new 22" kettle - I've only cooked chicken on it 3 time (#3 is cooking right now)
2.6# pork loin
I have a set of Weber charcoal baskets and lots of KBB.
I don't have a real good way to monitor temps in the grill.
Any advice on the best way to proceed.
Marinade or rub? I have lots of purchased rubs but want to start making my own marinades, sauces, etc.
Grill setup suggestions?
Thanks in advance
Clb239
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