We just purchased a Masterbuilt 20070213, so we are very green. I have been reading through other post and also watched some you tube videos. I'm confused about the internal temp. I'm reading discussions where people have said the internal temp after 3 hours was this and after 4 hours was that and then stalled for 2 hours at this temp. How do you know unless you are taking the temp every hour? Also have seen several recommendations that you shouldn't open the door to often.
So how do you check the internal temp and how often. I'm starting with a pork butt. I haven't bought a meat thermometer yet but it looks like I'll need an instant one?. Right. I do actually have one of the older type that you use in the oven.
Would appreciate advice.