Just BS
is one Smokin' Farker
Got a two pound bacon wrapped cheese & mushroom stuffed fatty on the UDS. Smoking at 265 and my ET-732 meat probe is reading 165 after only 30 'minutes. Does that seem right.
At the grate - The ET732 has two probes...My wife has a saying: "As long as necessary". It's always suited me well...
When you say you're cooking/smoking at 265, where are you measuring (and with what)?
External mounted thermometers can easily be 50 degrees off (from where your meat
is located) in either direction.
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.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.