I cooked the chicken on the middle rack in front of the door thermometer.
I don’t mind soft bark and I enjoy the moist meat – there is a difference but I did not expect the bark to move after 2 hours of cooking. It did not set at all.
I cooked the ribs on the top rack and though the bark was soft to the touch it did not move when I sauced them.
Is that normal for a BWS?????