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PostPosted: Mon Apr 16, 2018 6:20 pm 

Joined: Mon Apr 16, 2018 6:12 pm
Posts: 1
Can anyone help me?

I have fired the new BBQ up twice and under cooked on both occasions. The second occasion ( stuffed smoked pork loin) was the worst but I felt I had managed the fire so much better. Is there a possibility that there could be lower than real reading on the supplied hood thermometer? The pork loin sat in 225F for 4 hours (but in high wind) and the fire was held at that temp all the way. The meat in the centre was translucent and pink and needed another 40 minutes in the oven at highish temps to finish off. What could I have done wrong? I haven't tuned the BBQ at all as yet (just for info)

PostPosted: Wed Apr 18, 2018 6:47 am 

Joined: Sun Nov 02, 2014 11:39 am
Posts: 25
Nothing wrong , you just pulled it off too soon. 4 hrs isn't long enough at 225. Get a probe type thermometer and keep cooking till the meat reaches the desired internal temp. 165f and up for pork.

PostPosted: Sun Jun 10, 2018 9:33 pm 

Joined: Mon May 14, 2018 1:25 am
Posts: 1
Not 165 for loin or chops. Pull those @ 140 and wrap and rest for about 30 minutes. 190-200 for shoulder.

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