Ken Serwatowski
TVWBB Fan
Can anyone share experiences with using a the dry pan foiled method and lower rack cooks. I tried it once and the lower rack seemed to get too hot even on a L&S cook. Then the other day my buddy and I were cooking together side by side and he did a large turkey breast on each rack at high heat and had no trouble and both turned out perfect. I can't remember exactly what I didn't like when I tried it and was only going to use the top rack when not using water until seeing his turn out well. I thought I remembered comments on here about the lower rack being too hot as well. Any comments, suggestions, or successes? Thanks, Ken
