Quote:
Originally Posted by jrn
The best way to prevent it is to not foil!  |
Quote:
Originally Posted by scottjess
I don't foil; the design of the UDS keeps all that lovely moisture in the meat.
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Good idea on taking the grate out, never thought of that, herp derp.
And i thought the point of foiling was the meat at 160 doesnt absorb the smoke anymore and starts to get bitter. At least that what i read on here, somewhere.