Reply to "Water pans"

cal 2Member

quote:
Originally posted by Lagrue:
I didn't know that thighs need to go to 175. That being said the last chickens that I cooked went to 173. They were drier than the ones I pulled off at 165. I will try brining. I don't use the probe on the ribs. I do them by look and feel. But I did use it on the loin

Told you, you have come to the right place. Lots of folks willing to help, but you must remember that finishing temps/doneness is only part of the equation. Pit temps are also part, this is not a cake recipe.

It will be easier to help with each individual meat one at a time, so let us know which one you want to do first....oh by the way, cooking on a CS does have a small learning curve,yes?

quote:
Originally posted by Que'n RN:
Have you checked your thermometer to see if it's accurate.

A good place to start

12/17/126:14 PM

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