This past weekend I smoked a 6 lb turkey breast with my SI3. I have the standard controller right now. The temperature swung between 215 and 235. No problem with that. I understand that's normal but after 4 hours the meat probe temperature stalled at 153 and stayed that way for 30 minutes. During that time I tuned the controller dial all the way up and the smoker temperature only got up to 239 and the meat temperature never budged. I verified the temp with a second probe and it was at 153. It was getting to be dinner time so I took it out and finished it in my oven.
My first smoke was two racks of ribs several weeks ago and the average temperature was around 205/210. After 5 hours I ended up taking them out and finishing those in the oven wrapped in foil
1) Is this normal?
2) would an Auber help this?
My first smoke was two racks of ribs several weeks ago and the average temperature was around 205/210. After 5 hours I ended up taking them out and finishing those in the oven wrapped in foil
1) Is this normal?
2) would an Auber help this?