Fwismoker
somebody shut me the fark up.
I used to be a 225*er and actually remember getting up to 240* on a cook doing BB ribs and thinking UH OH I don't want them to turn out dry!
So who else out there grew out of that phase in your BBQ life and also used to be anal over small increments of temperature variations like I was. Oh the good ole days of ATC's and worrying if the Maverick didn't read the same as my Guru or IQ....Oh and what's a ATC? :noidea:
LOL, it's funny for me to look back at those days because now I don't even use a Maverick anymore and now view 225* as warming my food to death. (no offense to those that do!) Don't want to offend the low slow 220-225 folks out there. :bolt: I'm just curious as to those that evolved similar to myself.
So who else out there grew out of that phase in your BBQ life and also used to be anal over small increments of temperature variations like I was. Oh the good ole days of ATC's and worrying if the Maverick didn't read the same as my Guru or IQ....Oh and what's a ATC? :noidea:
LOL, it's funny for me to look back at those days because now I don't even use a Maverick anymore and now view 225* as warming my food to death. (no offense to those that do!) Don't want to offend the low slow 220-225 folks out there. :bolt: I'm just curious as to those that evolved similar to myself.
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