Curious about how to check the temps or how long I might need to smoke some bear loin tips in jalapeno poppers. The meat is about 1 inch cubes and I plan to smoke at 225. I figure about 3 hours of smoking should do the trick however I need to ensure the meat temp is at or above 170 (trichinosis...although I’ve read above 140 kills it all). Any ideas outside of the built in temp probe and a Thermopro instant read how i might ensure the temps are high enough in the meat?
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