Ross wrote:I've had real good success with cooking bags in the oven, especially turkey, I'm sure they would work in the kamado, possibly better than foil...
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Are they pretty flammable? On a said note, to Nick and Phil I personally just use foil and towels in a cooler when I rest big pieces of meat for extended periods of time, but for a short rest and without the cooler on a small piece of meat I just seal the open side of the foil in plastic. Doesnt make any sense to me that trapping steam and moisture, plus heat, in the foil could be a bad thing. But if you have a cooler, it does seem pointless to also wrap in plastic.
Mastering: Pulled Pork, Pork Ribs, Beef Ribs, Whole Chicken, Brisket
Own and Use: Weber Smokey Joe, Weber 22" Kettle, Charbroil LP Portable Grill, Masterforge Patio Grill, Chargriller Akorn Kamado
"BBQ for the Average Dude"
"Salt is fine... have salt in yourselves, and keep peace." Mark 9:50