Suggestions for 6lb. round tip


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimmyF:
I'm a little nervous about cooking without the water basin </div></BLOCKQUOTE>
It's a high heat cook and without water in the pan, makes it alot easier to cook at the higher temps. You just line the water pan with foil, leaving the foil up off the bottom of the water pan by an inch or two. This creates an air pocket which helps with temp control. I've been using this method for 6 years now, and yes it's been that long since my water pan seen water in it.
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Low and slow or high heat, I don't use water in the pan. HTH
 

 

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