Originally Posted by FltEng
If your grate level thermometer is now saying 225 and the other thermometer is now saying 300; for the last 13+ hours you have not been at even 200 degrees at the grate level.
Exactly. The guys above are debating the 220/225 can bacterial grow
thing. I'm not certain that they didn't miss the whole point. It's HIGHLY
unlikely he was cooking at 220. I'll be it was somewhere around 180 or
possibly a little lower.