jasonjax
Babbling Farker
Trying something a bit different and added a a 12oz beer to my beer-can-chicken holder. I figure maybe add a bit of moisture to the GMG DB pellet pooper and see if there is any noticeable difference.
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working on DNS.. links may break temporarily.
Loin ribs are on.. should be ready by dinner.
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fnnm358
Guest
sounds good keep us posted
bigabyte
somebody shut me the fark up.
Looking good!:thumb:
jasonjax
Babbling Farker
Sorry for the delayed results........ I learned a valuable lesson. This was the first time doing ribs on my pellet pooper. I learned that there is actually a good bit of direct heat from the bottom even when in the 250* range because the bottoms got a little too crispy. I'm going to use a raised rack next time and see how it goes. The ribs were still quite tasty.
Cook
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Is that foil covered thing your beer can chicken holder? How does it work? Before I say anything I want to make sure it's what I think I'm looking at.
jasonjax
Babbling Farker
Yup that's it. I poked a few holes through the foil to let the steam seep out a little slower. I couldn't really tell a difference, but I could smell the beer steam inside of the smoker.
Cook
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AhHa! I was going to question why the foil was on it and the fact that enclosing the liquid wouldn't do a thing for moisture levels in the pit. You poked holes in it! That is exactly why I asked before saying something stupid. LOL
jasonjax
Babbling Farker
I'm not the sharpest tool in the shed, but a bit sharper than that. :becky:
I was cooking at 250* at the time so I wanted to trap some extra heat to make the liquid boil and release the steam a bit slower is why I went with the holes in the foil versus letting the thing be wide open.
I was cooking at 250* at the time so I wanted to trap some extra heat to make the liquid boil and release the steam a bit slower is why I went with the holes in the foil versus letting the thing be wide open.
Cook
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LMAO :clap2:
