On 5/16/2012 6:30 PM, David Harmon wrote:
> On Wed, 16 May 2012 10:28:16 -0500 in rec.food.cooking, George Leppla
> > wrote,
>> the meat in for a total of 12 hours. Temperature in the smoker never
>> got much above 205 degrees. The Bradley people tell me this is normal.
>
> What was the surrounding air temperature?


66 degrees in the morning... got into the low 80's in the afternoon.
Not a factor.

George L