Brought the WSM to the beach this week and fired it up last night for a pork loin rib roast. I've done one before and it took 2 hours at 250 degrees to hit 140 degrees. Well last night it took about 4 hours for the meat to get up to temp! Needless to say this was stressful.
So today upon cleaning up the smoker the temp was stuck at 250 degrees. I don't know how but it seems like the thermometer has somehow broken. Has anyone else experienced this?
I figured when I get back home I'll call Weber but wanted to go ahead and ask here first.
Thanks in advance!
So today upon cleaning up the smoker the temp was stuck at 250 degrees. I don't know how but it seems like the thermometer has somehow broken. Has anyone else experienced this?
I figured when I get back home I'll call Weber but wanted to go ahead and ask here first.
Thanks in advance!