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By the way I discovered that my ET-73 Is shot. It was telling me I had a lower temperature than I really had and that was my problem. Time for a new one I have had this one for 15 years
I have some chuck roast on the smoker right now that I intended on pulling. My temperature got away from me while I wasn’t paying attention and in a little under four hours the internal temperature is 200° but not probe soft. Should I just let them go or should I wrap them? Any help would be...
First off welcome to SMF! Nice job with the seasoning, it is key to good tasting meat on a new smoker and you get a handle on the temps. Looking forward to some pics of your smoke!