Originally Posted by aawa
Opening your smoker to check temps isnt a bad thing to do. It isnt like a souflee that will collapse, it is a hunk of meat that is smoking.
Check the temps all around the fatty. Another thing you can do is just wait till the bacon is crispy and the rest should be done.
This is only my 4th cook on my UDS and I've been struggling to maintain temps... thats why I'm hesitant to open her up.