Quote:
Originally Posted by T.G
Two things...
Depends where the thermometer(s) are located in your lid/cooker as to how accurately they will reflect the grate temps. You can also probably take them out and test or possibly calibrate them, depending on the design, for accuracy.
Keeping food wrapped in foil while cooking will cause your cook times to drop dramatically as it traps the heat and creates a braising effect around the meat.
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Ahah, this is where I went wrong. Next time I will either cut back on the time or attempt again, sensa foil. Thanks.