Reply to "PG500 Question for the experienced"

Former Member

@Debrajo11 - I've always wanted to experiment with a water pan but have never followed through. If you end up trying it out, i would be very interested to hear your results...

I assume all your cooking is done on the lower rack of the indirect heat side of the PG500? Does the meat on one side or the other of the rack get crisper? My PG is usually a little hotter on the exhaust end so I usually put the point end of a brisket near the exhaust. Or I just try to rearrange and rotate things every once in a while (every couple hours for ribs or every 4-6 hrs for brisket or pork shoulders).

I typically go with the 3-2-1 method on ribs, but wrap with butcher paper ILO foil. This provides the best of both worlds for my household. My wife gets the nearly fall off the bone ribs that she likes but it isn't to the point of being boiled ribs which I despise.

9/9/2012:45 PM

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