Abandonhope16 Posted January 29, 2009 Share Posted January 29, 2009 I originally brought this up in the Broke Shopping thread. But I figured maybe move it to its own thread to ask some questions. I'm just trying to understand exactly how this works. My understanding is that it is heating from all sides. So doesn't mean that whatever you are making has to be primarily a liquid? The one I'm looking at is 5.5 quarts, which seems pretty big. With that in mind, the first thing we are thinking of making are ribs (for the SB). Does this mean that the actual ribs are going to have to be completely submerged in sauce. I found a recipe, but that person's quantities may submerge a meat in a 3.5 quart; but not necessarily in a 5.5. Unless I'm missing something in how the cooker works. Thanks. Link to comment Share on other sites More sharing options...
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