SMF Premier Member
- Joined Sep 2, 2009
I've smoked large butts that took 15 plus hours. Didn't check the temp at 4 hours. If you have a large piece of meat, say 10-15 lb, will it make it out of the 40-140 in 4 hour danger zone if you are smoking at 225? How would you deal with a whole hog and the 4 hour rule?