Quote:
Originally Posted by OLS
This is what I always thought was happening, but you can't tell that to a person promoting moistness
through the viral spreading of their revolutionary idea.
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I'd be curious to see how the kings of pseudo-science did their test. It doesn't take a rocket scientist to figure out that in a smoker with indirect heat the can will never boil, but if you are cooking direct heat in a grill, with the coals under the can and bird, coals run can run from 550 to 900 degrees surface temp, if that would be enough direct radiation over the short distance to the bottom of the can to get it to boil. If you put a can on the grill sans chicken under the same conditions, it will will boil within a few minutes.