I am currently smoking some ribs and I am using the Maverick ET 732. I have the barbecue probe on the top rack at rear of rack near the exhaust vent and the food probe inside a potato on the second rack from the top.
I also have a oven thermometer hanging on the third rack.
The smoker is full as I have 3 rib ends that I trimmed spares to St.Louis on the top rack, I have 3 racks of st.louis on second rack and 3 racks of baby backs on the third rack. The fourth rack has a couple of drip trays and one of them has skirt trimmings.
I am using sand inside of a roaster pan at the bottom with a small water pan inside.
Temperature of both the door thermometer and probe inside the potato on 2nd rack are about the same 225 the third rack down with the oven thermometer is also around 223 or so.
However the barbecue probe on the top rack is reading about 271 and has been 45 to 50 degrees higher most of the time. I have it mounted on the probe clip above the rack.
Should the top rack be so much hotter? Any input would be appreciated.
I also have a oven thermometer hanging on the third rack.
The smoker is full as I have 3 rib ends that I trimmed spares to St.Louis on the top rack, I have 3 racks of st.louis on second rack and 3 racks of baby backs on the third rack. The fourth rack has a couple of drip trays and one of them has skirt trimmings.
I am using sand inside of a roaster pan at the bottom with a small water pan inside.
Temperature of both the door thermometer and probe inside the potato on 2nd rack are about the same 225 the third rack down with the oven thermometer is also around 223 or so.
However the barbecue probe on the top rack is reading about 271 and has been 45 to 50 degrees higher most of the time. I have it mounted on the probe clip above the rack.
Should the top rack be so much hotter? Any input would be appreciated.
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