THE DEFINITIVE GUIDE TO MAPLE WOOD PELLETS FOR GRILLING

Sgt Fury said: The very first time I did a pork loin, I had it established at one hundred sixty five* and it was on there for several hours and wouldn’t get to the 145* prompt temp on the probe. So I went to step four and stored it in there until it arrived at 145*.I don't come up with a behavior of dumping the fines to the hopper if I can help i