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Fan-cycling happens on my 340. Happens at low temperature settings in particular (as others have said). The other variable seems to be air temperature. Combination of low-temp setting and hot air (summer) makes it harder for the controller to regulate. It bothered me at first, but seems...

Probably too late for the OP but... I recently made brisket for 16 on a river trip. Brisket was cooked, rested (in foil/cooler), and then it went into the fridge. Next day, I pre-sliced it cold (slices easily and consistently, and juices/fat were absorbed or on the meat). I froze it in ziplocs...

Hey, thanks for the replies. The brisket in question was pulled at 200F. It was clearly done and, yes, it was delicious. Some takeaways for me... 1. I will consider 200 done, especially when confirmed on the handheld and if it is soft when poked/probed. 2. I could get past 200 if I pushed...

Great point about "probe and feel" and I have been doing that also. I tend to call it done when my handheld probe slides in easy and if it gives when I poke it. Thanks.

Yep, I mentioned that above. My handheld matches the 340-probes within one degree. Measuring the flat side with handheld, I can round up to 201. I have tried pushing temp in the past but worry about drying things out. Thanks for the reply.

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...