Help with first time

[jayman_1975]

Habs, is there not a safety factor with that meat being in an environment at a setpoint of 150 for 10ish hours and the IT only being 130 at the end of the 9-10 hour period?  Unless a PID was attached that means the temp in the tower probably swung from 130-140 to up around 165 and back down over and over again.

I'm not being critical or anything like that.  I'm just trying to get my head wrapped around what is safe and what is not.

I'm so embarrassed. What is a PID?

[Habanero Smoker]

A PID is a temperature control device, that can control the cabinet temperature to within a few degrees; plus or minus.

Auber PIDs

After thinking more on KyNola's reply, he is correct. That you shouldn't cook uncured meat at that low temperature. The general rule is to not cook uncured whole muscle meat below 200°F. Once it is cooked, and you want to hold it hold it at 140°F, that would be safe.

[jayman_1975]

Thank you so much for all the help. I will definitely cook at a higher temp next time.  On a positive note, I used it for bait and caught some pike with it lol.