Originally Posted by Guamaque
I think you missed the entire point. The article defies physics, that was just one point of many. The temperature has to equilibrate with the dirt, meat, metal, bricks, patio etc. over a long period of time before the meat temp can rise. Unless your overshoot the temp and step down as described.
Not trying to be an azzhat but,
You're saying that once my cooker and surrounding area are up to temperature, and my meat temperature is climbing, I dare not risk moving my cooker, or the internal temperature of the meat will begin to fall due to the need for the surrounding areas need to equilbriate again?
2 18" WSM's (L&DE), 1 22" WSM (AA), Chargriller Pro offset, WGA, SJS, SJ, Char Broil charcoal grill