I shoot fer an average temp a 250* fer most everthin. Hams an bacon go as low as I can get which be in the 186* area. I go by the thought that it takes as long as it takes. It might take a bit longer with a full smoker cause yer warmin up more meat but I don't thin it is anythin spectacular. Once it's all warmin up it also act more like a thermal heat sink too. Just my two coppers worth.
post #21 of 21
3/17/09 at 10:44pm