I just got an MES 30 and last night did bratwurst with good agreement to recipe time at specified temperature and good concurrence between readings on built-in air and meat temperatures and readings on my own air and meat thermometers. However, tonight I tried a whole chicken and things are stalled.
The recipe calls for a temperature of 220 degrees and an inch of water in the pan. All went well for about two hours (of the estimated three hours) after which time internal temperature has stalled for over one hour at 155, as given by the built-in meat probe and my own probe.
I'm having trouble getting a secondary reading of air temperature. I dropped my oven thermometer and so don't know if it's reading right when it claims a temperature of only 200. I dangled a Taylor meat probe (not designed to measure air temperature, I know) down the air vent and got a reading of around 230. So I have a tie vote. The chicken and the oven thermometer think it's maybe 200 but the built-in air thermometer and the dangled Taylor think it's 225, as it should be. Meanwhile, I'm getting hungry, though not quite hungry enough to eat partially cooked chicken :-\
What might explain these results? Is the temperature really 200 despite agreement between the built-in and Taylor probes?
When, if ever, is it time to crank the set temperature up by 20 degrees or so just to get some action?
Edited by wbmccarty - 12/3/11 at 9:05am