misterrachel
Knows what a fatty is.
- Joined
- Dec 27, 2009
- Location
- Overland...
Made my first run with our new Camp Chef Woodwind. Could not find a whole packer to save my life, ended up with a flat. Went in the smoke at 250. When I started checking for doneness, the edges probed easily, but the center did not. Two hours later, the center probed like butter, but the whole thing ended up way overcooked. I did not do a Texas crutch. Any thoughts as to where i went astray? Was I wrong to wait so long when the edges were already done?