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Old 12-29-2011, 08:33 AM   #4
BBQ Bandit
Babbling Farker
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Join Date: 02-15-08
Location: Harrisburg, PA

Believe the cooler/time period aspect is the relative time available which can rest above 140 degrees.

Having medium rare meats (below 140*) resting longer than 1 hour... sounds likely be a food-safety issue.
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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