Dry Heat vs Wet Heat for Competetion level bark.
Anyone have an opinion on the bark quality produced by dry heat compared to moist heat?
We think that dry heat helps with Chickie skin, seems to get crispy and not so tough and mushy.
DF and I notice that some of the top level teams use water in the bottom of their biggo Lang and Klose cookers, others cook "dry".
I know the fluid is there primarily for heat stability and the meat itself does not appear to absorb the moisture or flavor.
But, I would think the moisture would have an effect (good or bad?) on the rub and affect the quality of the bark.
Ideas or experience here?????
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera".
Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500
Proud Pellet guy cooking on real wood.