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how long?

Just BS

Just BS

is one Smokin' Farker
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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.
 
Nope.

What IT does it read in other parts of the fatty?

If it is all over 160 ish, it is done no matter what the clock says.

TIM
 
i really have noting to suggest if you do not want to check it out.

Maybe just go 2 hrs and see what ya got?

Good Luck.

TIM
 
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.
 
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.
 
Lake Dogs said:
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.
Click to expand...
At the grate - The ET732 has two probes...
 
aawa said:
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.
Click to expand...
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.
 
I can usually close all dampers about 5 minutes then open the lid for short period without upsetting the temp too bad.
 
After an hour and a half with the internall temp reading 200 I went out and checked it w/my Therma pen. It read anywhere from 162 to 188, so I pulled it.

I still have a butt cooking and the temp shot up to 344. But its SLOWLY drifting down now. Grrrrrrr.
 
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