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Speed cow
Comments
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I think the issue may have more the hot and fast cook. Cooking hot and fast dramatically lowers your windows for the "perfect finish", IMO. Even if you pull slightly early, you will have a lot more carry over cooking, whether resting on the counter or in a cooler.
It's not that it can't be done, but you are much more likely to be over a degree or two (or under) which can account for the slightly off texture that you are noticing. It's much more difficult to hit that perfect sweet spot.
NOLA -
buzd504 said:jI think the issue may have more the hot and fast cook. Cooking hot and fast dramatically lowers your windows for the "perfect finish", IMO. Even if you pull slightly early, you will have a lot more carry over cooking, whether resting on the counter or in a cooler.
It's not that it can't be done, but you are much more likely to be over a degree or two (or under) which can account for the slightly off texture that you are noticing. It's much more difficult to hit that perfect sweet spot.
It cruised through at 225F the entire way, dome checks were at 240F while grid stayed at 225F.
That is the issue I had. I set it up for low and slow, but it went low and fast....."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:buzd504 said:jI think the issue may have more the hot and fast cook. Cooking hot and fast dramatically lowers your windows for the "perfect finish", IMO. Even if you pull slightly early, you will have a lot more carry over cooking, whether resting on the counter or in a cooler.
It's not that it can't be done, but you are much more likely to be over a degree or two (or under) which can account for the slightly off texture that you are noticing. It's much more difficult to hit that perfect sweet spot.
It cruised through at 225F the entire way, dome checks were at 240F while grid stayed at 225F.
That is the issue I had. I set it up for low and slow, but it went low and fast.....
Ah, sorry, I misunderstood. Gotcha.
NOLA
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