Reply to "Dumping Moisture ???"

tomMember

Cooking full loads can create a lot of water and they may not help the skin on poultry,bark on butts/briskets,or on slabs of ribs.Pellicle on six dozen fish fillets,etc.

Second section wing tips may not like mushy.

I can probably think of 100 things that like,or don't like water.

Cooking one of any of these,I've learned enough tricks that if I really wanted to spend the time/effort/expense I can often force the ingredients and cooker to make a change.

If,I enjoy the ease of a CS,and may be cooking 40 pounds of assorted product,and all it requires is a couple door openings-where I might check/spray/slather,flip/rotate,sample my products-I personally think the door opening is almost a "godsend".

Just my $0.02

5/16/1111:47 AM

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