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Unread 01-12-2013, 05:41 PM   #15
thirdeye
somebody shut me the fark up.

 
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Quote:
Originally Posted by BamaMatt42 View Post
KJ temp and Maverick temp have been within 30 degrees of one another the entire time. KJ temp for the most part has read a little warmer than the Maverick temp.

The Maverick food and the cheap oven temp both read the same temp and both are stuck at different parts of the middle section.
Now that it's in the oven it's not important for this cook... but for future cooks, I'm confused about the thermometer use here.... but I'm easily confused.

Typically the dome thermometer in a ceramic cooker reads higher than the actual cooking temp (at the grate), 20 to 30 degrees in fact. So, going from your dome temps, it appears you have actually been cooking at 185 to 230.... or am I confused? If so, this still seems like a long time for a small butt, but if we average those temps, you were cooking around 208, and since you are going to a finish IT of 200, it will take a long time to get there (your pit temp -to- finish temp is almost a 1:1 ratio)
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