Redi check thermometer question

Discussion in 'Meat Thermometers' started by flatbroke, Jul 13, 2008.

  1. flatbroke

    flatbroke Smoking Fanatic

    I just began to use my newly acquired redi check thermometer, it is reading considerably lower than my other 2 both on the smoker temp and the meat temp. There is a 10 degree temp difference on the meat and a 28 degree temp difference on the smoker temp. I did not do the boil test on any of them but my built int smoker temp reads about the same as the other 2 temp gauges I have the redi-check is way off. any Ideas or suggestion
     
  2. flatbroke

    flatbroke Smoking Fanatic

    Right now I have a 50 degree temp difference in the smoker the redi-check is reading 198 and the walmart brand is reading 248. I think my pork butts are gonna be messed up [​IMG]
     
  3. flatbroke

    flatbroke Smoking Fanatic

    Not sure how to do the boil test. Is a rapid boil or just when it starts to boil?
     
  4. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Don't want to screw up those butts. I'd do what Ken said right away and do the boil test. Better safe then sorry.
     
  5. flatbroke

    flatbroke Smoking Fanatic

    Thanks Texas-Hunter
     
  6. flatbroke

    flatbroke Smoking Fanatic

    This is probably a dumb *** question but how hot with the water boil. the walmart brand is reading 251* and the redi-check is reading 208* for the smoker probe and 210 for the meat probe, I had to leave the redi-check sumerged for a while while wearing a glove cuase it doesnt register as fast as the walmart brand.

    I also checked my thermopen thermometer and it read 210 also. So I am guessing the walmart brand ones are not that good. also should I leave the redi-check instered in the potato it is pretty short I left about an 1 inch and 3/4 exposed.

    thanks for the help
     
  7. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    I'd say your Wal-Mart thermo isn't working right. Take it back. I have 4 from wal-Mart and they are all within 2-3* of eachother.
     
  8. flatbroke

    flatbroke Smoking Fanatic

    The redi-check is holding fast at 275 (wasnt paying attention) I checked the thermapen by inserting it down the top vent. it read 325* the guage on the door of the Big block read about 375*

    I dont know what the hell my problem is. I am corn fused

    THe redi-check sure doenst fluctuate in temperature that much or very fast
     
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    first off.........tape over your ome thermo in the door. they are VERY unrealiable........and soon as you ever get new thermo, you should do the boiling water check, to make sure........your 2 degree temp diff is no big deal, but 40 degree's is.........your redi-check should of came with a grate clip......no need for a tater.........
     
  10. flatbroke

    flatbroke Smoking Fanatic

    THANKS all I will check the box walking dude
     
  11. flatbroke

    flatbroke Smoking Fanatic

    well shut my country mouth, I didnt know what that extra peice was for. No more tater, THANKS all
     
  12. walking dude

    walking dude Smoking Guru SMF Premier Member

    your welcome.......LOLOL [​IMG]
     
  13. @ 210 on both probes using the boil test. Am I safe is assuming that's close enough for who it's for? I'm new to these new fangled thermo's .

    Thanks,
    Jon
     
  14. walking dude

    walking dude Smoking Guru SMF Premier Member

    close enuff for guv-ment werk.................you be fine
     
  15. Thanks a bunch.....by the way has anyone ever cheated and used the chamber probe in a second piece of meat like say a turkey under a brisket?

    Jon
     
  16. walking dude

    walking dude Smoking Guru SMF Premier Member

    thats not cheating..........thats just being smart....=)
     

Share This Page