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Old 06-26-2009, 01:21 PM   #28
somebody shut me the fark up.
Solidkick's Avatar
Join Date: 10-21-03
Location: Bandera Owner in Missouri

I suggest you check out the food handling and safety section. Not all foods like 225*.
I'd also try a secondary thermometer to make sure your inside temps are really what you think they are.
Spend more time reading threads in Qtalk, a great source of knowledge shared by all.
You'll soon see it's how the cook uses the cooker to turn out good product.
Best of luck!
Mr. Kick

Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
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