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Old 06-18-2012, 09:48 PM   #3
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Join Date: 03-20-12
Location: Minneapolis, MN

Thanks, that was kinda my thinking.. I don't want any liability issues for myself, or my friend who owns it. I figure 200F on pork is well past the safe temps, so the food safety risk is low if a clean kitchen is used.
Weber 22.5" #2, CGSP w/ SFB, CG Akorn, Smokey Joe #2, Mac's BBQ CSG, Blue Thermapen.
schlickenmeyer is offline   Reply With Quote