A few questions I would appreciate answers to if you have them
- What temperature do these things run well at? Google tells me the max is 275, is this correct?
- She mentions a lack of smoke, are you guys doing anything to help add some smokey flavor?
- Please share some cooking times if you can for chicken, pork shoulder, loin and ribs.
- Any tips for chicken specifically? She is unimpressed with what she has done, and 275 doesn't seem like it would do a lot for crispy skin.
Comment