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Smoking the meatloaf muffins per the recipe. At about 90 minutes at 225 degrees the muffins read 140 degrees. They stay stuck at this temperature. The only way I can get them done is by increasing the smoker to 275 degrees and it still takes at least another 60 minutes to finish cooking. Why do...

Thanks to all of you!! This is very informative and I couldn't find it anywhere else.

Thanks to all of you!! This is very informative.

Can anyone confirm whether cold meat starting absorbs more smoke flavor than room temperature meat?

Been smoking for about 10 years and am new to the forum. Retired electrical engineer and love to cook.

I have pretty well mastered smoking beef, pork, chicken, lamb and fish. Struggling with bison. The brisket I smoked today using traditional beef techniques did not come out as tender as I hoped for.