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      02-18-2020, 10:57 AM   #1226
pennsiveguy
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Quote:
Originally Posted by KenB925 View Post
When I smoke I almost always use a Treager also.

With brisket (or any very long cook) I was disappointed with the results, ribs were always good.

I found that my treagers (I have two, so a little bit of a sample size), run way hotter then what the setting tells you, which makes sense. The probe is way off on the side, and the body of the cooker is not insulated. I have to set it at 185 for it to actually run close to 225 where the food is. Something worth checking.

I also don't rely on time for much of anything, except for reminders to check the temperature of the food and the 'environment' that the food is in.
Same here. The only thing I use temperature for is to tell me when a brisket is past the stall and I can foil it. And for turkey, of course. That's about it.
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