clikover
Knows what a fatty is.
I have read elsewhere that you "HAVE" to inject & foil a flat at 150, or it will be way too dry. What do you guys think?
This doesn't really make sense to me, because if you don't believe that the fat from the point "bastes" the flat (the old fat cap up/down debate)...then it shouldn't matter if the point is attached, or not, right?
I am currently cooking my first flat and am debating about what to do when it hits the stall...do I foil, or not??? I did NOT inject it, because I only read this stuff about "having" to inject a flat after I had put it on the pit.
Thanks for the input.
This doesn't really make sense to me, because if you don't believe that the fat from the point "bastes" the flat (the old fat cap up/down debate)...then it shouldn't matter if the point is attached, or not, right?
I am currently cooking my first flat and am debating about what to do when it hits the stall...do I foil, or not??? I did NOT inject it, because I only read this stuff about "having" to inject a flat after I had put it on the pit.
Thanks for the input.