Hey all,
I was smokin a breakfast fatty (first one) with some shredded cheddar and sliced onion today and had the therm in the middle. The therm read 165 in roughly an hour and a half. I checked other spots and they read the same 165 to 170 range with another therm. Pulled it cut into it and it looked good but the bacon seemed raw on the inside. I used regular hardwood smoked bacon and ran the MES 30 at 275 with the maverick reading 275 -283 the whole time. Any reasons why the fatty cooked so fast or why the bacon still appeared raw? It was anywhere the bacon was overlapped that seemed especially pink and uncooked to me. Any suggestions as to why this is? All strange to me.
Jordan
I was smokin a breakfast fatty (first one) with some shredded cheddar and sliced onion today and had the therm in the middle. The therm read 165 in roughly an hour and a half. I checked other spots and they read the same 165 to 170 range with another therm. Pulled it cut into it and it looked good but the bacon seemed raw on the inside. I used regular hardwood smoked bacon and ran the MES 30 at 275 with the maverick reading 275 -283 the whole time. Any reasons why the fatty cooked so fast or why the bacon still appeared raw? It was anywhere the bacon was overlapped that seemed especially pink and uncooked to me. Any suggestions as to why this is? All strange to me.
Jordan
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