Ive used my smoker 3 times prior so tried 20 lbs of venisen snack sticks. I set probe at 160 degrees and unit temp for 160. After 90 min probe temp was giving me different temps and unit temp said 142 or so. One hour later the unit said 140 hold and probe 200. I opened door and checked sticks with another probe and it gave me a readings in upper 90s. The sticks looked brown but i didnt think they could be done yet so i restarted. 1 hr later sme thing happened, i opened the door and some areas were dark on lower shelf others looked ok. What happened did meat touch sensor in back of smoker? Was this an adequate cook time for sticks? any advice would be helpful.
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