Jump to content

Recommended Posts

8 minutes ago, Justin said:


Could have done with taking the pork off probably half an hour earlier and wrapping it about an hour before the end I think but was out all day so they were on there from about 11:30 to 18:15. Definitely need to invest in an internal thermometer though, the one on there really doesn’t work!

Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now