Just tossed on a 7 pound butt. Twenty minutes into my smoke my 3 month old Maverick ET-732 food probe was reading 273 internal meat temp. My other probe was reading normal internal meat startup temps. I opened my door to check on the probe and of course all my smoke poured out. I am about an hour into my smoke and my Maverick is stuck at 273. Beings that this is n overnight smoke do you think I should set my smokette 020 to 225f and hope for the best hen I wake up? I threw it on at 10pm. If I check it at 6am do you think I would be over 197f internal?
Original Post