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Old 03-13-2011, 09:11 AM   #60
Lake Dogs
Quintessential Chatty Farker
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Join Date: 07-14-09
Location: Lake Sinclair, GA

Originally Posted by FltEng View Post
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.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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