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that range is only +/- 20 degrees.

Are you opening the door any? Outside temp won't matter unless you open the door.

Like GLH said, don't stress over it. It's the nature of the heat element (the home oven with a similar element does the same thing). If you need more details, do a search on "temp swings" and you'll see some similar questions.

The meat won't care, it's really the average temp that matters most.

And are you happy with the end result, that in fact is the best teller of success?

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