Quote:
Originally Posted by DoubleF
Even the lid isn't necessary, I find. Half the time, I find it more interesting to just look into the container to see the food cooking peacefully in the tub. But... perhaps the lid is more useful if you do super long cooks.
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Ya I only use it for long cooks but even cooking veggies at 183F you can notice the water loss after an hour. With the lid I did the 26hr brisket cook at 155F without losing any noticable water.
BTW, never did get to thank your first post for recommending the container setup so thanks!