dietmar239
Is lookin for wood to cook with.
- Joined
- Apr 26, 2004
- Location
- Columbia MD
Trying to figure out what's going on with one of my cookers. Love my can and does well for the most part but I'm having a hard time getting the rub to set on the proteins. I run temps probably around 300+. I have one intake chimney/valve and a small chimney on the lid that runs open all the way.
For instance with ribs. Doesn't matter if I hang them or leave them on the rack it takes FOREVER for the rub to set. What I've been doing is jacking up the heat and flipping them meat-side down to force the bark to cook on but it comes with a little char.
This is the case whether I spritz or not. I tend not to because of this. I don't see any moisture collecting in the bottom of the can. There's a little on the inside of the lid. I'm not sure why this is happening and would really appreciate some advice. I've asked some competitors even and they all tell me they love the can because of the good bark and skin it produces. Totally dig the flavor but the moisture is killing me.
For instance with ribs. Doesn't matter if I hang them or leave them on the rack it takes FOREVER for the rub to set. What I've been doing is jacking up the heat and flipping them meat-side down to force the bark to cook on but it comes with a little char.
This is the case whether I spritz or not. I tend not to because of this. I don't see any moisture collecting in the bottom of the can. There's a little on the inside of the lid. I'm not sure why this is happening and would really appreciate some advice. I've asked some competitors even and they all tell me they love the can because of the good bark and skin it produces. Totally dig the flavor but the moisture is killing me.