Well this is looking like a FAIL.......how do you temp a log of multiple meats? you get multiple reading.......I pulled from smoker after 4 hrs reading IT from 164 - 187*.......it broke in half getting out of the Drum and I was hoping to slice it up but it was done but not firm and Bacon not Crisp but Dark n smokey. - too much grease and weight........I put both halves - had to pick them up with Super Spatula- on grates from my MEH and put them on the Gas Grill.....so we will see........I may be eating it with a SPOON.......:sad: