- May 28, 2015
- 24
- 11
Cant seem to figure this one out, so hopefully you guys can explain it to me.
When its 90 degrees outside, why does my stuff cook faster, and when its cold outside, it takes longer to cook? Its still the exact same temp inside my grill where the meat is, isn't it?
We were discussing it again this weekend when we were making bologna - how its warmer and a little later in the year than when we usually do it, and because of that, the meat isn't taking as long in the smoker, so it made me wonder about that again...
When its 90 degrees outside, why does my stuff cook faster, and when its cold outside, it takes longer to cook? Its still the exact same temp inside my grill where the meat is, isn't it?
We were discussing it again this weekend when we were making bologna - how its warmer and a little later in the year than when we usually do it, and because of that, the meat isn't taking as long in the smoker, so it made me wonder about that again...
