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jtcBoynton

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  • Re: Reverse sear question

    jtcBoyntonjtcBoynton
    YES. The purpose of the low temp portion of the cook is to get a uniform doneness on the inside of the meat. Higher temps create internal temp gradients. Not really. With higher temps the time neede…
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  • Re: Midrange Temp problem

    jtcBoyntonjtcBoynton
    Do not change the vents. You have them set for the temp you want. Any change will mean that you lose your target temp. Minimize the time you have the top open - be prepared. You will spill heat but t…
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  • Re: Cooking a 15.5 lb. boneless pork butt

    jtcBoyntonjtcBoynton
    There are two butts in that package. Pork shoulder can be cooked in varying ways to great results. Setup for an indirect cook. Egg temp somewhere between 225-375º. Add some salt to the pork and cook …
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  • Re: Help........leave the temp?

    jtcBoyntonjtcBoynton
    You start your BGE and bring the temp to ex 250º. You then need to wait until the ceramics have heated through (takes time) and a steady state has been reached. If you start cooking as soon as the ai…
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  • Re: Flamboss 300 or bbq guru digiQ2???

    jtcBoyntonjtcBoynton
    You can get a pork butt done in time for supper without having to go turbo or go overnight. A nice moderate temp cook (275º or so) will get a butt done if you start in the morning. I normally get up …
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