do the dripping from roastin a beef or chicken dry up on the bottom? seems like the bottom was very hot when preheated. juices needed for gravy.
1648850
Not if you add enought broth or water to beef or chicken when cooking it. If you didn't add any liquid it would be dry.
1648851
Just like any baking device you must keep an eye on it. We watch and if juices are getting low we add hot broth or water, etc. Makes wonderful food with gravy juices. We love it. Use it for lobster, ribs and much more.
1648852
I always add extra liquid like chicken or beef broth to prevent the drippings from burning. The gravy is always good
132458
Naw. I just soak the bird after I thawed it in a cold salt bath for 24 hrs before cooking. Cold weather outside and cooler helps with that - u have to keep the temp near 40 degrees. It smoked pretty badly, so I need to figure out a way to eliminate the smoking...maybe put water in the drip pan?? My family enjoyed it and it was nice and brown all of the way around.
1759343
I've not experienced that. I don't put anything I'm cooking over the holes. There could be a little splatter, but that happens with any meats being fried, grilled, etc., and it's not been problematic.
2050179
Hmm. Never have had a problem with low moisture or dry meat. I've never had the water pan run dry. The juices from the meat drain into the water pan, assuming it is correctly installed, so usually it overflows and runs into the grease trap drawer in the bottom of the smoker. A couple of questions & suggestions: 1. What temp are you using? Smoking at too high a temperature for too long is the most likely problem. I smoke pork butts on 235 F for about 16 hrs with great results. I usually have to empty the grease trap several times as the water pan overflows into the trap. Also, it could be that your thermometer or heat controller is defective. You can run a remote meat thermometer into the unit simply lay it on the grill where the meat would be to verify that the unit is maintaining the proper temperature. NOTE: Don't be worried if it is 5 or 10 degrees off from the display on the unit (50-100 degrees difference probably indicates a problem). 2. Are you closing the small circular exhaust on the upper left side of the unit? I keep this vent fully closed (as closed as it will go) during the entire cooking time. 3. Keep the wood chip feeder inserted at all times (except when actually adding chips). If the chip feeder is left out, it lets too much air into the unit and causes a variety of problems. 4. Make sure your door seals are in clean, in good condition, and sealing properly. You may have to adjust the door latch if it's too loose or too tight. 5. Don't open the door during cooking, unless it is really necessary 6. Smoke your brisket fat side up so the fat will drip down through the meat as it cooks off 7. Make sure you do not overfill your water pan. Even at max fill, the water pan should be mostly empty (there's a max fill line on the pan).
2240429
Hi! Just saw this question. I usually place some herbs inside the cavity of the chicken, and then a few in the liquid in the pan. I also use herbs on the outside of the chicken, like a rub. Bsaste as you would a normal roasting chicken. If using a rub, we pour a bit in the cavity of the chicken, also put a bit in the round container that the chicken sits on, and then rub the outside of the chicken as well. This makes chicken SO MOIST, you will never cook it any other way! It was the best kitchen tool we have bought ourselves, in years! Hope this helps!
1331955
Yes! The outside becomes very hot to the touch. If you are sensitive to the heat you do not want this dehydrator...now we only tried beef jerky in it. We also had problems with both of them shutting off mid-cycle and never coming back on again. You might want to try another brand.
1357687
I have cooked ground beef and stew beef in mine with good results but I don't think it make the beef any more tender than cooking on top of the stove, it was just quicker and cooked, ate, and stored (in refrigerator) from same pot. I use mine almost every day. Have even cooked pasta in it for Kraft Mac & Cheese.
2240431
My guess is in the center of the drip pan, where the odor can go up into the chicken.Or if you have enough stuff thee bird before putting it on the roaster.Also under the skin.
291873
I put the bottom part on the lower rack (it's too tall for my upper rack) and the lid on the upper. I've never had a problem! And I DO use heat to dry. Maybe I'm just lucky...?
699556
That's what I like about it. When I make a roast in the oven, I can put it on top of the stove and thicken the juice for gravy. If you keep the fire on low heat, you could roast. Otherwise it will stick. It is not real thick on the bottom for roasting.
1049373
i bought this for my mom and she really likes it because it's not uber sweet. i would suggest though to slow roast the meat you are using with a dry rub and then slather the sauce on the meat and finishing it off on the BBQ. the meat will be cooked and you can caramelize the sauce without burning it.
1976040
I've had it up 400 degrees for long periods of time, no problem. But no cakes; it's a cookie-sheet, but it does had four lips and no spaces in those lips which would allow leaks. But still too shallow. I think, stress think, that chicken wings or drumsticks might work, but with only a minimalist sauce. Think: rimmed cookie-sheet.
1513291
I haven't cooked brisket yet but I've done ribs multiple times, sausages, peppers onions n potatoes, and pork shoulder twice. Each time my water tray goes down almost nothing. I might suggest getting a two prong thermometer. ..one measures meat temp and one measures temp inside smoker. I use that when cooking things bigger than ribs. IF the meat is cooked and dried I don't know why your juice wouldn't evaporate.
1135451
I love my big boss but I found to cook chicken in it I coat it with Italian dressing and it cooks great, threw out the oil sprayer, didn't do a thing for anything, need some olive oil, but not very much, also found if I cooked things about 25 degrees more than recipe it helped, does a great job on pork chops, use it almost every day, good luck
1863716
I cooked a 23 lb turkey, roaster lid did not seal completely because of the height of the bird and top of bird stuck a bit to the roaster lid (use non stick foil to solve this problem) but it cooked great.
2134625
It does drip on the layer below but I put the most bland item on the top layer and others on the bottom. Example: Potatoes, cauliflower on top, broccoli, onions, carrots etc on the bottom tray. I don't notice any flavor transfer because the steam doesn't take much out of the vegies. I don't know about meat. I am a vegetarian.
1386451
Mine has been on higher wothout an issue. However i am usually slow roasting so haven't done a lot.