Re: Indirect/Water?
Thank you all for your replies. I will go without water on a brisket and see what happens. I might just take off a bit less fat.
Syzygies, in terms of bread, I have done a great deal of experimenting as I have a wood burning oven that I use for Pizza, etc. I have found that it is difficult to get a very thick crust (which is a good thing and bad thing) without injecting steam. That said using very wet dough and spritzing beforehand does give good results. It is very dependent on flour that you use and I have been using Guisto’s from California which works very well. I also do a slow and long ferment which changes your texture and taste. At the end of the day, however, there are many variables which is why the no knead method works so well- you take out many of the unknowns. I often just default to that although I use a sour starter and a two day sponge which really adds some character.
Last, although a competitor (no really), the Weber virtual bullet side is an excellent source of cooking tips. http://virtualweberbullet.com/
