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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-11-2012, 12:01 PM   #1
Just BS
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Default how long?

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.
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Unread 11-11-2012, 12:03 PM   #2
The_Kapn
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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.

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Unread 11-11-2012, 12:09 PM   #3
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I don't know, because I don't want to open up the UDS,

I winder if I push the internal probe all the way thru or something.

I know it can't be done....
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Unread 11-11-2012, 12:13 PM   #4
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I was anticipating 2 hours.
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Unread 11-11-2012, 12:21 PM   #5
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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
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Unread 11-11-2012, 12:26 PM   #6
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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.
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Unread 11-11-2012, 12:28 PM   #7
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Don't ya just love it when some schmuck comes on here asking for advice and then just blows you off?
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Unread 11-11-2012, 12:30 PM   #8
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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.
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Unread 11-11-2012, 12:34 PM   #9
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Quote:
Originally Posted by Lake Dogs View Post
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.
At the grate - The ET732 has two probes...
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Unread 11-11-2012, 12:37 PM   #10
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Quote:
Originally Posted by aawa View Post
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.
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Unread 11-11-2012, 01:12 PM   #11
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I can usually close all dampers about 5 minutes then open the lid for short period without upsetting the temp too bad.
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Unread 11-11-2012, 01:19 PM   #12
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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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Unread 11-11-2012, 01:29 PM   #13
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Unread 11-12-2012, 06:26 AM   #14
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Cut it in half and see whacha got.
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Unread 11-12-2012, 06:47 AM   #15
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Your UDS sounds like something is way off. Lets see some pics.
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