G Guy Wallace TVWBB Super Fan Aug 20, 2010 #21 WATER except with poultry !!!!! But this again is a chicken or the egg question .
G Glenn W TVWBB Guru Aug 20, 2010 #22 Started with water, went to clay then dry with foil. No diff in quality, I use way less fuel though! Plus you can control temps like a oven
Started with water, went to clay then dry with foil. No diff in quality, I use way less fuel though! Plus you can control temps like a oven
D David-B TVWBB Super Fan Aug 20, 2010 #23 no water here, foiled waterpan used basically to block direct heat and a drip pan. No problems with temp getting out of control.
no water here, foiled waterpan used basically to block direct heat and a drip pan. No problems with temp getting out of control.
M Mike_G TVWBB Member Aug 21, 2010 #24 I only use water when I'm cooking ribs to help prevent temp spikes but I'm going to give it try very soon without water. I hate dealing with the cleanup. It's so much easier to dispose of a piece of foil.
I only use water when I'm cooking ribs to help prevent temp spikes but I'm going to give it try very soon without water. I hate dealing with the cleanup. It's so much easier to dispose of a piece of foil.
