cl wrote:

> Don't you guys claim the Ks produce superior results due to the greater
> moisture retention?

If it's *maximum* moisture retention you're after then you'll want to
poach your meat, not Q it. *Maximum* moisture retention in not one
of my criteria. Life's a tradeoff.

> I guess mopping/spraying doesn't cause a steaming or
> poaching effect either.

Who cares? You make it sound like everyone mops. Not true. The minimal
effect it may have is far outweighed by the amount of cooking time it
adds.

> Why then is it bad to wrap the meat after the surface moisture is long
> gone (and bark developed)? After you have gotten the maximum smoke
> penetration all you have left is bring the rest of the meat/bones up to
> temperature and soften the bark before glazing.

It's a myth that meat does not take up smoke above a particular
temperature (frequently cited as 140 F). If something is repeated
often enough some will mistakenly accept it as established fact.

> If you like your ribs to be crunchy or resemble jerky in texture
> then foil is not for you.

It's quite simple to cook meat low and slow without foil and not dry
it out. Just because you haven't figured out how to do it doesn't mean
it can't be done.

> -CAL (doppler radar has picked up the echo of a shit storm coming)

<yawn>

--
Reg email: RegForte (at) (that free MS email service) (dot) com