Discussion in 'The Smokehouse' started by Pallet Pete, Aug 27, 2017.
Well 10 hours on low and 2 on warm and the beef roast is done to perfection!!!
chuck roast I assume?
I don't remember it was in the freezer and said roast so in it went
what time you put the taters in?
Yeah, that looks good!
Delicious! If you have time will share your opinion on the crock liners?
We have used the croc liners they work great.
I put it all in together best way to get good flavor in my opinion.
I have been using them for close to a year. They are excellent for most things and really make cleanup easy however you need to be careful if you intend to cut food in them they are basically thin plastic. When we make chip dip or sauces they are nice because we can pull the liner out and dump the dip into a bowl or container easily.
Overall I wouldn't cook without them again. You can get store brand WAY cheaper than the name brand which helps. We buy the Meijer brand liners.
ok,i just thought they might dissolve after 10-12 hrs,guess not.
I don't skin them either so that probably helps but I have never had them dissolve either.
We add them later, but normally we are cooking on Hi for a few/several hours instead of low overnight, and yes, we have disintegrated them before.
I never use high that might be why I don't have them fall apart. The best is chili on low for a at least 15 hours absalutly amazing!!!!
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