F
ftwthegger
Guest
A little help here please;
I tried the 3-2-1 method as described on this forum with my temp being a solid 240 (according to the button thermometer on my large bge) and yes they were fall off the bone, but in my opinion they were a little dry and over cooked.
My question is that the times for the egg seem to be quicker (foods are done sooner) then normal and wondered if I should modify the system or did I do something wrong?
I tried the 3-2-1 method as described on this forum with my temp being a solid 240 (according to the button thermometer on my large bge) and yes they were fall off the bone, but in my opinion they were a little dry and over cooked.
My question is that the times for the egg seem to be quicker (foods are done sooner) then normal and wondered if I should modify the system or did I do something wrong?