So yesterday afternoon i thought that i would throw a fresh ham roast into the smoker so i could have a little pulled pork for work today! The roast weighed around 4lbs i figured. I got the smoker set to 225 and AMNPS going. Put the Maverick probe into in and tossed it in the smoker. At 5 o clock the ham temp read about 33 degrees and by 8:30 i had it up to 158. I went to bed and set remote on the maverick to beep when it hit 190 degrees. Long story short, I woke up for my morning run at 6:30 and the temp said 189. Why would such a small piece of meat take so long to reach the temp so i could pull it? any ideas? btw i checked it a few times throughout the night and the smoker held right in there at 225 to 230!
