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Unread 04-29-2013, 12:14 AM   #8
somebody shut me the fark up.

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Join Date: 06-26-09
Location: Saint Leanders Parish, CA
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How hot you cooking them? 250F to 285F gives me some good texture and moisture. I like to add a little moisture to the cooking chamber with water or liquid sprayed through the vent every hour or so
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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