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Planned on a 5lb chicken taking 6 hours at 200 degrees. Boy was I wrong. Stalled at 147 degrees for 2 hours at the 8 hour mark and it finally broke the stall at ten hours only peeked once and that was at the ten hour mark to put another temp probe in to ensure accuracy. Am I doing something...
I'm as new as it gets, doing my very first hot smoke right now so I really don't have any kind of good expert advice. There are however a TON of experts on this forum. I would suggest starting a new topic.
Thanks for all the great comments everyone! I can't wait to try it out on something other than cheese! Only 2 more hours of work and then I'll fire it up!
I have been drooling looking at all the fatties on here so I had to make one to test out the new smoker! maple sausage, Colby cheese, eggs, sliced Turkey and topped with maple syrup
Thanks Dave! I have half of the cedar shingles on now and she is holding a constant 200 degrees like a dream! just had to figure out the right setting is all I guess and the negative temps outside defiinately aren't helping! it smells so good I just wanna throw meat on it right now!
Finally got the smoker carried outside! My wife and I tried to get it out of our basement by ourselves and soon realized that there was absolutely no way that that was going to happen! A quick call to my dad and after having him ask about a hundred times why I built it in the basement and why I...