PG500 Question for the experienced

Debrajo11Member

It seems on long cooks like Ribs, and brisket my product tends to dry out and get a bit crispier on the edges than I like. I am a fan of low and slow and try to cook at 225 to 275 or so.

HHT is set at 30 and I am satisfied with the temp variance ranges I see with my Smoke X4.

I have always used a Large Big Green Egg, and never had a problem drying out meat. (Yes ceramic is kind of nice.)

I have never used the crutch, and would prefer to avoid it although I do think I will try Malcom Reed's Championship ribs next time.

My question would be does anyone run a water pan? Would it help? If so what would be the proper placement?

9/7/203:29 PM

Original Post

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