Thread: BWS Question
View Single Post
Old 02-04-2013, 08:38 AM   #5
John Bowen
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS

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?????
John Bowen is offline   Reply With Quote