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gque posted:

I used the toothpick probe method.  That is use a toothpick and poke it into thickest part of meat and it goes into meat like going into butter, it is done.  Hasn't fail me yet.  If not done try in an hour to see if done, repeat until done.

I can open the door and stick a Thermapen in as well, but I'm trying to avoid opening the door   

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