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Unread 12-24-2013, 05:44 PM   #40
HBMTN
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Join Date: 10-16-08
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As it turns out TailgateJoe the meat was not done. My best figures based on what I have found since is that it went to hot hold when the meat hit about 1605-175* I called Cookshack and they said they are having a problems with the processors not recognizing the meat probe temps properly and they were aware of the issue and correcting it. As soon as they get the updated processors finished they would ship one to me that would correct the issue. I asked if there was a way to calibrate the meat probe and they said no. Lucky after breaking the butts down to smaller pieces and keeping them wrapped they turned out perfect just when needed so my catering job went off great!
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