The next step is a water pan. I had asked a question about water and bark in another section of the forum. I've never needed water to do ribs with sticks, electric, and now gas, but using it to help regulate temps makes sense. It might be the answer. One of the reasons for that tray above the burner is to support a pan.
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Figured with the recipes I'd stolen, info I gleaned, and recommendations I'd used
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Charter Member
- Sep 2014
- 550
- Port Washington, WI
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Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
gorilla gloves, bear paws
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