Braising in the egg

CampCook

So, it is late in the west. Maybe a new question for the risers in the east. Here goes, Braising by definition is placing a covered pot in an oven (near 300 or 350 degrees) for an extended period of time, Usually, the pot is covered and/or a sheet of parchment over the pot ensures that evaporating juices condense and return over the braising subject to baste and flavor. Here's the questiom: when converting a traditional braising procedure to the egg, do you leave the pot covered or uncovered or some combination.
CampCook -- dave

thirdeye

CampCook,[p]When I do beans in any cooker, I leave the lid on the dutch oven until they begin to simmer, then remove it to give them the smoke. I am careful about watching the liquid level.[p]Check the old posts, Early this week I followed a technique posted by Mad Max (with plenty of pictures) for an oxtail stew that was cooked without a lid for about 5 hours. This afternoon, I smoked some trotters to add to a pot of great northerns I'm doing on the Egg this weekend. [p]~thirdeye~

Bobby-Q

CampCook,
Well you have to define what braising is and what it is not. Braising is browing meat (or other foods) in a small amout of fat and then cooking it, in a covered pot, in an amount of liquid that does not cover it (covering less than halfway is traditional).[p]If you remove the top you are no longer braising, you are stewing.[p]I hope that helps.[p]

Sundown

CampCook,
Do lamb shanks from time to time. First I brown them in my Dutch Oven in then (leaving out a lot of detail here) add my liquids slap the cover on the DO and let her go. I check to make sure the liquids stay up and towards the end I remove the top to let the whole thing reduce a little. Good Eats.