Last night I fixed my first prime rib/bone in and was shooting for 140 internal at 500 dome to be medium rare. After an hour the internal only had gotten to 134 so I took it off thinking I'd nuke it if necessay. Well, it was well done...8^( Has my unit gone bad?
Tonight I've already got Mr Toad's wonderful pork loin all fixed and wrapped in smoked bacon strips...what a BEAUTIFUL thing...and I don't want to risk losing another meal. As a rule of thumb if I've got a 300 dome how long should a small 2 pounder pork loin take? Thanks in advance. RRP