Quote:
Originally Posted by TrojanMan421
seems like you have trouble getting maillard on anything you cook
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yes, I've noticed the exact same thing, not sure what I'm doing wrong. Everything so far tastes good to my unrefined pallet but I haven't been able to get a bark on anything I cook. I'm trying a pork shoulder tomorrow and instead of pulling it off and wrapping it I plan on leaving it on all the way to 200 degrees.