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Just curious. The temp on my Mav 732 meat probe has not gone up in a while, but I realize that happens when you start closing the gap between the meat temp and smoker temp
I just use my mav as a general guideline. When the temp starts getting close I will probe with an instant read in multiple place so I know what is really going on. On large cuts of meat I will see quite a difference in temps all around it.
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