Hello all,
I've been wondering, what is the best way to foil and should I try and foil everything as I am cooking it or would there only be certain things. I have a 34cu/in Smoke Hollow and it has a water pan that does a really good job of keeping everything moist and I am wondering, should I foil or shouldn't I? What are the pros and cons of doing it that way? I don't do it now and I have to say that I have never had bad results other than maybe the bark is a little dark but it is always nice when all is said and done. Could use a few pointers also on when to foil if that is the way I should go and what is good for the different meats to add to keep it moist when it is wrapped. Thanks everyone. Hope to hear from you.
I've been wondering, what is the best way to foil and should I try and foil everything as I am cooking it or would there only be certain things. I have a 34cu/in Smoke Hollow and it has a water pan that does a really good job of keeping everything moist and I am wondering, should I foil or shouldn't I? What are the pros and cons of doing it that way? I don't do it now and I have to say that I have never had bad results other than maybe the bark is a little dark but it is always nice when all is said and done. Could use a few pointers also on when to foil if that is the way I should go and what is good for the different meats to add to keep it moist when it is wrapped. Thanks everyone. Hope to hear from you.