Just put the SMO66 together and getting ready to do ribs.
My question is on the HOLD feature.
When the timer or temp probe hits the set point exactly how long will product be good at the hold temp of 145*?
An example. If I do a rack of baby back ribs and put them on at 11 in the morning for dinner that night and set the timer at 4 hour to finish by 3pm is it safe to let them set in the smoker at 145 until 6pm for dinner?
Thanks for the help.