I think I know what I'm going to hear...but will ask anyway. I'm a bread guy; chease bread, garlic bread, french bread, texas toast and every variation in between. If I have MEAT and potatoes and a form of bread from the grill I'm in heaven.
When I grill a bacon cheeseburger I serve the it on buns that have finished in the end with it all off the grill.
My goal would be to set the buns I'm going to be serving on in the CS while I'm pulling a PB and other variations along those line.
I'm guessing from what I've researched the AQ will not reach the temps and too humid to make that work?
I'm fine with firing up two grills to accomplish the end product of meat and potatoes...just curious if anyones got experience with puting a finish smoking on the breads they are serving the coupe de grace with.