I have owned my 340 for about a year and a half, and I have done A LOT of cooking on it (pork roasts, chicken, brisket, salmon and more). And every time I do a long cook, I end up with the same question: why am I stuck at 200F?
Currently waiting to see if a brisket will break the 200-barrier. I am 14 hours into this project (16 lbs untrimmed, at 200 until 175, then wrapped at 225). Both probes read 200 (matching a handheld probe). I always eventually give in and the results are always great. Done, fall-apart, delicious ... you know how it is. Anyway, giving it some more time (for now). But...
It bugs me that I never seem to get over 200 on the 340-probes. The recipes tell me I need more time, but my 340 will sit at 200 forever. So what gives? Is 200 done, and I should just not worry about it? Is it a second stall (that I am too impatient for)? Is it perhaps my elevation (7220 feet)? Can your 340 break past 200? Does it even matter, if my results are great and the end product is clearly done and tender?
Thanks, for whatever perspective you can offer!
Currently waiting to see if a brisket will break the 200-barrier. I am 14 hours into this project (16 lbs untrimmed, at 200 until 175, then wrapped at 225). Both probes read 200 (matching a handheld probe). I always eventually give in and the results are always great. Done, fall-apart, delicious ... you know how it is. Anyway, giving it some more time (for now). But...
It bugs me that I never seem to get over 200 on the 340-probes. The recipes tell me I need more time, but my 340 will sit at 200 forever. So what gives? Is 200 done, and I should just not worry about it? Is it a second stall (that I am too impatient for)? Is it perhaps my elevation (7220 feet)? Can your 340 break past 200? Does it even matter, if my results are great and the end product is clearly done and tender?
Thanks, for whatever perspective you can offer!
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