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No Butt Bark

Bluecrab3
Bluecrab3 Posts: 328
edited November -0001 in EggHead Forum
Two questions:
My sister (sans BGE..it's on her wish list), did a low and slow BB in her oven yesterday and noted 2 things.
1. Minimal bark. What actually creates the bark? The smoke from the egg? She had it seasoned very well.

2. Even though her oven was at 275-300, the drip pan with h20 never boiled...why was that? Did the grease increase the boiling point?
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Comments

  • gdenby
    gdenby Posts: 6,239
    As far as I know, smoke doesn't contribute a lot to the bark. Maybe a little of the darkness, but not nearly as much as the browning of the sugars in the rub and meat.

    Some guesses. Because regular ovens don't have a good air flow (if any), many foods are actually surrounded in a blanket of cooler air. The Egg always has some airflow, sort of like a convection oven. So I'd guess that Egg cooked foods (and water pans) connect with the hot air better and so would get a browner surface

    Also, bark seems to be a function of time. At 275-300, the food would get done quicker than the usual 250 dome, 225 grate that most folks use for ERgg cooks.
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