- Joined Jan 1, 2011
The 40-140 rule is getting the internal temp of any meat that has been injected or probed.. to 140º in a 4hr period.What's the 40-140 rule?
another concern is the 40-140 rule.
If it's been smoking for 10hrs, did the internal temp get to 140º in the 4hr range?
Don't throw it out yetWell folks.... it's trash. I took it out of the smoker and used a different themometer and the dang thing isn't 140 yet. My digi themometer (with the probe and wire) didn't work and so I just used a meat themometer and left it in the smoker.... not smart I guess. It was reading the internal temp of the smoker not just the meat.
Well that is very very very dissapointing. I'm all depressed and stuff now. :( Ugh. The smoker just can't handle the cold I guess. It was 250 before I put the meat in, but maybe with the meat, water, and cold it couldn't hack it. And I wasn't able to crank the temp to compensate.
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