Hey there just got done smokin for the 3rd straight day and I'm lovin it!! Here is a venison meatloaf that we had for supper this evening. It took about 5 hours to get to 165 internal. I was curious because about 30min out I opened the smoker to put a lil catsup on the outside and after I shut the door it took like a long time to go up another 10-15 degrees internal. Does the last little bit usually take longer to get to your desired internal meat temp, or should it rise pretty evenly? The wind picked up quite a bit towards the end and I'm not sure if that would have an effect on the smoker or not. Anyway here are some picks!!