hOTSAUCE Posted June 7, 2007 Report Posted June 7, 2007 I am still fairly new at this and have not done a loooong cook on it yet. I know these KK are air tight and food retain moisture very well, but just the same on a 14 hours plus cook do you all recommend basting halfway thru? Any and all advice welcomed!
leejp Posted June 8, 2007 Report Posted June 8, 2007 Barbecue... If you're looking, you ain't cooking... It's been argued that basting does nothing to keep que moist and I tend to agree. The moisture comes from collagen breakdown. No way that mopping/basting is going to help this. The heat loss you incur when the cooker is opened to baste does more harm than any good that basting might do.
hOTSAUCE Posted June 8, 2007 Author Report Posted June 8, 2007 Well all right-tee than, I will not worry about basting. Thank you all so very much, basting is a pain it the "derriere" anyways.
ThreeDJ16 Posted June 9, 2007 Report Posted June 9, 2007 About the only thing I baste is chicken. It really seems to benefit from a salt, pepper and vinegar mop! But not for moisture, just for flavor. -=Jasen=-
