Read an interesting article about smoking below 225 degrees in cold weather. The author suggested that in colder weather it takes longer than 4 hours for meats internal temperature to get above 140 degrees, the danger zone upper limit. And this could allow bacteria growth.
I have smoked at 200 degrees overnight in colder weather without any issues. What temperatures are you running at for overnight cooks?
https://www.lakesidesmokers.com/how-cold-is-too-cold-to-use-a-smoker-and-what-is-the-danger-zone/
I have smoked at 200 degrees overnight in colder weather without any issues. What temperatures are you running at for overnight cooks?
https://www.lakesidesmokers.com/how-cold-is-too-cold-to-use-a-smoker-and-what-is-the-danger-zone/