1. I don’t spray the meats. It’s already pretty humid here, the water boiling off creates a more humid environment. Bark takes 7-8 hours to set, the internal temps are usually 170ish when it’s ready. The pan is dirty, it’s replaced after this cook. Water is topped off through the grates.

  2. I do and love the method but I always end up mopping or spraying on something. On an un related / related note do you think 10°f is to much rise an hour for say a pork but

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