Did a beer can chicken today and used RO lump for the first time. Both temperature gauges were about 250/260 and it went for 3-1/2hrs, checked the IT and it was only at 130 and the bottome still looked raw :twitch:
Im lost, dont get it? Did I do something wrong? Do I need to bring the temp up higher, maybe 300?
PS, its in the oven right now so we can eat:mad2:
Im lost, dont get it? Did I do something wrong? Do I need to bring the temp up higher, maybe 300?
PS, its in the oven right now so we can eat:mad2: