Originally Posted by houstonwhodat
Does the sugar burn? Maybe I want that crust don't know.
How many hours or did you leave a thermometer in it the whole time.
FMB kinds spoke to that. Yes, it can. However, it's been my experience that it really doesn't at 225. That's a pretty low heat and more than anything, it just kinda liquifies.
As to the time - boy I don't have much to offer there and whatever I did would be wrong. I say don't ever expect anything to cook in less than 8 hours. I don't leave a probe in (I leave that on the grate to check the heat in the chamber), but every couple of hours I'll just hit it with the instant read to get a feel for where it is.