Do you guys call them marylands too?
One Weber for vegies which included corn cobs and pumpkin wedges....
And the other for the Marylands. I used a wing rack that I bought recently just so that I can see how it works. The Marylands were cooked indirect with some plum smoke. I may jave overdone rhe smoke. The skin was a little rubbery.
Cooked and ready for saucing.
After saucing, I put them back on for another hour or so while I waited for the girls to arrive from work.
And the vefies are done.
My wife said there was too much heat, and I tend to aggree a little. So next rimw I will temper the sauce a little. The kids however said the heat was fine.
I also need to learn to cook the vegies on a lower jeat. I always seem to char them too much. And the pumpkin could have done with some more time.
I hope you enjoyed.
Sent from another Galaxy using Mental Telepathy