How frequently should the temperature of smoked meat be checked?

Checking the temperature of smoked meat every hour, or as needed, is the best practice for several reasons. First, it allows the cook to closely monitor the temperature of the meat without risking excessive exposure to the heat by opening the smoker too frequently. Frequent opening can lead to temperature fluctuations and longer cooking times, which can negatively affect the quality of the final product.

In addition, many factors can influence the cooking temperature, including the type of meat, the size of the cut, and even the weather conditions, such as wind or humidity. Checking the temperature every hour enables a balance between careful monitoring of the cooking progress and maintaining a stable cooking environment.

This approach also allows the cook to make adjustments as necessary, such as modulating the heat source or adding wood for smoke, ensuring that the meat reaches the desired internal temperature for safe consumption while also achieving optimal flavor and tenderness.