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Matt from San Diego

post #1 of 10
Thread Starter 

Hello everyone I'm Matt from San Diego.  I am fairly new to smoking and this seemed like a good place to learn.  I recently purchased a GOSM (I think that's what you guys call it) from a garage sale.  Brand new in the box!  I seasoned it a month or so back per instructions I found here.  I'm having trouble determining what it's actually temperature is when Im smoking.  I have a redi check thermometer (dual probe).  I use the little clip that was included with it to attach the sensor to the BBQ grate at the same level as the food I'm cooking (usually 3 or so inches from the food).  It always seems to read low.  I checked the door gauge, it was spot on to what the Redi-check gauge says when I tested them both in boiling water.   Should I be placing the Redi-check gauge somewhere else?  Can I drill a hole in the smoker itself for a more permanent placement?

 

Thanks for any help!

Matt

post #2 of 10
Thread Starter 

I forgot to mention, when i say it reads low, its like 40 degrees different from what the door gauge reading.  Last time i cooked ribs, they were WAY overdone.  I used a 2 1/2, 2, 1 method.  What am i doing wrong? >_<

post #3 of 10

Welcome to the SMF Family...I would trust the MAV and your placement should be fine but I'll let one of the Gassers answer, I been pumpin KiloWatts lately...JJ

post #4 of 10

Hello Matt and welcome1.gifto 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

post #5 of 10

welcome1.gif 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.

post #6 of 10
Thread Starter 

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.    
 

Quote:
Originally Posted by Scarbelly View Post

Hello Matt and welcome1.gifto 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
 

 



Quote:
Originally Posted by sprky View Post

welcome1.gif 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.

 

Thanks again!
 

 

post #7 of 10

welcome1.gif   Glad to have you with us!

post #8 of 10

 

Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

 

You are going to fit in just fine.

post #9 of 10
welcome1.gif to SMF
post #10 of 10

Welcome aboard, Matt!

 

If your Maverick probes are passing the test and you have them properly placed, I would go by what they read.

 

Good luck and good smoking.

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