I'm addicted!!

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smokealilsmoke

Fire Starter
Original poster
Dec 4, 2011
34
11
Virginia Beach, VA
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!!
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Hmm...am I the only one who can't see this thread? I'll post just to see if it comes up now...

Eric

EDIT: ah, there it is...couldn't see any text or pics 'til I replied first...weird eh?

Nice loaf! Yeah, the temps can stall sometimes, even with loafs...depends on smoke chamber temps, door openings, etc. If you start at a certain chamber temp and the temp drops, it usually translates into  a reduced progression on internals also. Wind can effect the chamber temps, so that may have an impact as well.

Eric
 
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  That is some GREAT looking venison loaf! Lf you don't want it.... Yes, wind and door openings will cool the smoker temps and increase smoke times.

Mike
 
Welcome, let us look over your shoulder by continually sending photos.  We love the photos.  Enjoy, and take advantage of all the resources available.  GOOD LUCK!
 
Great looking venison loaf. Like Eric said be prepared for a stall every time you smoke
 
Looks goo I like the creativity every year I have left over venison that I have no idea what to do with.
 
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Now your meatloaf looks great and I know it taste good to.
 
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