I calibrated both probes in ice water and did a 10% offset calibration because at 200 for an hour the probes were reading 220'ish. So it's pretty calibrated
I wonder if it’s because it’s a huge gril and a lot of unused space for a small piece of meat. Maybe if I did two or a 12 lb for example it would cook faster.
I’m calling it a Boston butt because that is what was on the label from Sam’s. I guess it’s the same as a pork shoulder or pork butt, but my question is I just did my first pork cook on the RT 700 Saturday night into Sunday.
I put it on at midnight, intending to do a no wrap cook straight...
For those that have sealed theirs... It seems for the low temp cooking it's a no brainer but I plan to also do some high heat stuff in the 500+ range.
Are your gaskets holding up for those that do a higher range of temp?
I know this has been beat to death but I am finishing putting it...