I forgot to mention than the GOSM I have only has one vent, on the top. Not sure if that matters but it never hurts to add information.
Originally Posted by Scarbelly
Hello Matt and to SMF. Not sure where you are in San Diego but I have two Maverick therms that are both spot on. Let me know if you want to test one against yours
Would love to have you join the So Cal Smokers group -
Here is the link http://www.smokingmeatforums.com/groups/show/23/so-cal-smokers
Thanks for the offer but I'm nearly positive the probes are reading correctly. I tested them twice in boiling water. They always read 212-214 degrees
Originally Posted by sprky
to SMF Matt. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take the 5 day e-course on smoking its chuck full of great info.Smoking 5-Day e-Course
As far as the temp difference it may be that the thermometer in the door is in a heat stream and that's why it reads hotter. For what its worth the thermometer that came with my smoker was very erratic, no way i could trust it. I would trust the maverick over any stock thermometer.
i think you're right. I did a test earlier. First I tested both probes in boiling water (third time now) I put the meat sensor probe near the front of the smoker (right by the thermometer in the door) and I put the sensor for the BBQ near the back of the smoker on the grate where I usually place it. Both through corks to hold them at the same elevation. The temperature difference was between 15-20 degrees different. That's a huge different. Anything near the front of the smoker is going to get cooked way faster. Not sure if I can do anything about it. Im already annoyed with the wire from the BBQ sensor, I think i'm going to drill a hole in the back of the smoker, stick a cork in it, and put my BBQ sensor through it. Or any other idea would be nice.