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...
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.