Smoker First then Oven Finish

[Steve In Pa]

I did a recipe that called for a good long smoke then into the oven broiler at the end for a glaze finish.
So it occurred to me, why not use the stove oven more often when the recipe calls for a beginning smoke, then just a cook finish. Meaning smoke isn't used toward the end.
Yea, it's more fun doing the whole routine in the smoker, but I could see times when switching over the the stove oven in the house would be handy, such as on a miserably cold and windy winter day.
So what do you think about this?

 

[GAnewbie]

I have seen a number of Youtubers do this after the wrap because the meat isn't going to absorb more smoke anyway. Myself I would just leave it on the smoker, leaving the oven for side dishes if needed..

 

[Dan-H]

Cons:
Mess in the oven.

Heat in the house when it's hot out.

Pros:
electric heat is probably cheaper
Oven may have more stable temps.

 

[Mike From R.I.]

I saw Weekend Warrior on you-tube do that after his chuck roast was at 165 deg and wouldn't take anymore smoke. Put it in his oven to save his pellets.

 

[Elfcane]

I used to do this on my stick burner all the time. Saved on wood and patience...

 

[DanStealth]

Makes sense, especially if you wrap it.

I’ve done it a few times when I don’t feel like dealing with the weather.

 

[Fxdride]

I smoked a Boston butt like this Saturday. Smoked it to my stall temp, then placed it in a pan and wrapped foil and completed the cook. Worked great as it was a rainy and cold day.

 

[GeauxTigers]

I am a big fan of using the oven, only downside, especially if wrapped, is house smells like smoke/cooking for a long time...we have a double oven, so its great way to sit back and monitor without all the fuss.

 

[Janice Brant]

I did a recipe that called for a good long smoke then into the oven broiler at the end for a glaze finish.
So it occurred to me, why not use the stove oven more often when the recipe calls for a beginning smoke, then just a cook finish. Meaning smoke isn't used toward the end.
Yea, it's more fun doing the whole routine in the smoker, but I could see times when switching over the the stove oven in the house would be handy, such as on a miserably cold and windy winter day.
So what do you think about this?

Thanks for the return, just new at this and appreciate any help I can get. Turned out really nice, in smoker for 3hrs 10lb ham shoulder, then stuck in oven to finish. Really impressed!!

 

[pawpawjts]

I did a recipe that called for a good long smoke then into the oven broiler at the end for a glaze finish.
So it occurred to me, why not use the stove oven more often when the recipe calls for a beginning smoke, then just a cook finish. Meaning smoke isn't used toward the end.
Yea, it's more fun doing the whole routine in the smoker, but I could see times when switching over the the stove oven in the house would be handy, such as on a miserably cold and windy winter day.
So what do you think about this?

Yup definitely got a good point. But if you ever want to do the whole cook definitely get the Turkey dunrite it is so juicy