Was curious how to handle drops in temperature when cold meat is introduced to the MES 30 Gen 1 smoker. I smoked a 7 pound bone in turkey breast. Smoker temp was 230. Adding the turkey dropped it to the 190 range and it did not rise over 220 for several hours. At 5 hours the internal temp was 148 and I decided to finish it in the oven.
Should I continue to adjust the settings so it maintains the 230 or be patient and let it do it on it's own?
Edited by Goldmine1965 - 8/1/16 at 11:35am