- Jun 11, 2013
- 2,638
- 822
I have a couple chargrillers fp.
It's really tough to say on the time because your just rendering the fat. It'll take about an hour to hour and a half per pound for the point to get ton 160-170 and then when you cut up for burnt ends you can raise the temp if you wanted to. But it's still gonna be a few more hours.
It's really tough to say on the time because your just rendering the fat. It'll take about an hour to hour and a half per pound for the point to get ton 160-170 and then when you cut up for burnt ends you can raise the temp if you wanted to. But it's still gonna be a few more hours.