should I use a water pan when cooking pork shoulders and beef brisket...model 55
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Welcome to the Forum Jimmy!
You are using a 55 and absolutely no need to use a water pan. These Cookshacks are designed to cook brisket & large pieces of meat. It's a very moist environment.
I suggest you go to the Open Forum and read the 101s and Lessons for new users. Tons of great info there.
Have fun & good luck!
You are using a 55 and absolutely no need to use a water pan. These Cookshacks are designed to cook brisket & large pieces of meat. It's a very moist environment.
I suggest you go to the Open Forum and read the 101s and Lessons for new users. Tons of great info there.
Have fun & good luck!
Welcome to the forum.
Make sure to read the post at the top of this forum "New user?" Some good basic info.
Wheelz gave the right answer. No water pan needed.
Make sure to read the post at the top of this forum "New user?" Some good basic info.
Wheelz gave the right answer. No water pan needed.
I'm finding that my ribs are coming out a bit dry. I was going to try a water pan next. I think that the ribs don't have enough fat.
Well now,I'm no expert,but I can't figure what a water pan would do to add fat to ribs?
Most rib cooks open their Cookshacks to let the excess water out of the cooker.
Most rib cooks open their Cookshacks to let the excess water out of the cooker.
quote:Originally posted by vettman1:
I'm finding that my ribs are coming out a bit dry. I was going to try a water pan next. I think that the ribs don't have enough fat.
Well, we're thread jacking in a way.
Buy better ribs.
quote:Originally posted by Tom:
Well now,I'm no expert,but I can't figure what a water pan would do to add fat to ribs?
Most rib cooks open their Cookshacks to let the excess water out of the cooker.
Well a water pan won't add fat to ribs, but it will add moisture to the oven, helping the ribs not dry out.
SmokinOkie,
So what makes a rib a "better rib"?
(Now I am hijacking the thread.)
I think you'll find that the reason folks open the doors to let out water,is that the water doesn't necessarily make moist meat.
i.e,you can parboil a rib in water for a few hours and the meat will be exceptionally dried out, when you eat it.
Now most folks will allow that some interspersed fat ,and even some surface fat,can give a more moist mouth feel.
Just my $0.02
i.e,you can parboil a rib in water for a few hours and the meat will be exceptionally dried out, when you eat it.
Now most folks will allow that some interspersed fat ,and even some surface fat,can give a more moist mouth feel.
Just my $0.02
I have a 55 and cook my baby backs for about 4.5 hours and never have had dry ribs I dont see how this is possible. When I open the door when there done the walls have moisture on them these cookers set at 225 cook things to perfection from my experience.
vettman, start a new rib and we'll discuss