Two lbs short ribs came out low and slow perfect at 300 degrees for four hrs.
Now I have ca. 10 lbs, in three braisers. The three are jammed on the oven rack they’re touching.
Does the timing change? I.e., does heat penetrate no matter what mass?
If you’re inserting them in at room temperature, you need to add some time for it to get up to temp. If you’re inserting them in just off a simmer from the stovetop, the time remains the same.
Moved frm General Questions to Cafe Society.
samclem, Moderator
If you mean the pans cover the width of the stove, then yes you may have a problem. Without airflow around the pans, you wont get as much convection, and you might get uneven cooking. Whenever I put 2 cookie sheets in my oven, it fills it, and I need to rotate the pans constantly to get even cooking.
10lbs is 2lbs x 5, so 20 hours at 1500 degrees?