09-27-2012, 07:53 PM
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#13
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is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
Originally Posted by fingerlickin'
I'm a no foil guy, no water pan either. If you cook at 270* or below and have a lot of meat in there, I don't think you need it. I use a couple putty knives to clean my plate setter before the next cook. I might be lazy, but I can see my hands getting dirtier messing with foil, not to mention the plate setter for an XL isn't the lightest thing to throw around. I say season up the plate setter, but to each his own, there's no right way.
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Mmmmm...Chefs snacks.
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