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Unread 09-01-2013, 10:11 AM   #20
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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Jeff, you have to keep in mind when cooking at higher cooking temps, the final finished temp tends to be higher. I think most people who have made the switch from 225 to 275-325 can't quite wrap their heads around that. Which is the exact reason we all say "when it probes tender, it's done, don't pay attention to internal temp, except as a guideline to start checking with your probe like device."
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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