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I like to foil mine at 195 and move to the cooler end or throw it in an empty foam ice chest (just for smoked meat) to let it finish rendering. It will go to 200 plus then start going down and I slice at 180-185 or so to hold in the moisture. Just sayin.
The internal temp was 165°F when I wrapped it (~4 hours). I would not recommend this if you have your process work. Also, my goal was not the same as most. I have another process to try next time.
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Get yourself a couple of Meaters and get rid of the wires. They give you time and temperature on your phone.
Not all smokers are created equal. Mine came with wired probes but I can check my temp via my phone because it is Bluetooth capable. I just don't like using mine. I have wireless temp probes but with low and slow it is easy to monitor. I also like physically checking mine. Per my PM with Erik, he has this thing mastered and have shared his hack.Get yourself a couple of Meaters and get rid of the wires. They give you time and temperature on your phone.
Get yourself a couple of Meaters and get rid of the wires. They give you time and temperature on your phone.
That takes away from ammo purchases!Not all smokers are created equal. Mine came with wired probes but I can check my temp via my phone because it is Bluetooth capable. I just don't like using mine. I have wireless temp probes but with low and slow it is easy to monitor. I also like physically checking mine. Per my PM with Erik, he has this thing mastered and have shared his hack.
