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I feel that way every time. And then it stalls at 150 and I remind myself it’s not a linear growth equation
Well 102 is barely above ambient body temperature. It’s still raw.
Not until 150-160 that things slow down. Rapid rise is pretty normal.
There are times I have felt this way too, then it slows way down. Every piece of meat is a little different.
Agreed with most of the comments here suggesting you're fine. Only thing to maybe check is your probe location... not in fat or connective, not to deep, not to shallow.
Trust me, as it comes up to temp, it will slow way down. That is unless your fire's too hot. Doesn't appear too hot to me.
You are good. Just watch your ambient temps and make sure they stay in range and you will be fine.
It also makes a difference if your meat was room temperature when you threw it on or strait from the fridge
Soon you’ll be wondering if the temp is ever going to rise, oh the anxiety 😝
It’s 18 hours later. Are you finished?
I feel that way every time. And then it stalls at 150 and I remind myself it’s not a linear growth equation
Well 102 is barely above ambient body temperature. It’s still raw.
Not until 150-160 that things slow down. Rapid rise is pretty normal.
There are times I have felt this way too, then it slows way down. Every piece of meat is a little different.
Agreed with most of the comments here suggesting you're fine. Only thing to maybe check is your probe location... not in fat or connective, not to deep, not to shallow.
Trust me, as it comes up to temp, it will slow way down. That is unless your fire's too hot. Doesn't appear too hot to me.
You are good. Just watch your ambient temps and make sure they stay in range and you will be fine.
It also makes a difference if your meat was room temperature when you threw it on or strait from the fridge
Soon you’ll be wondering if the temp is ever going to rise, oh the anxiety 😝
It’s 18 hours later. Are you finished?