Which temp to trust?

tmoatt

Newbie

Original poster

Mar 13, 2013

4

10

Sacramento

• Mar 14, 2013

• #1

Howdy.

Just bought my first smoker a bit over a week ago. I'm the proud owner of a MES 30 electric.

I tried smoking some drumsticks and they came out good, although they finished earlier than anticipated. I figured I better check the temp since I'm having friends over this weekend and I'm making the 3-2-1 ribs. Here's what I found out today.

I set the MES temp to 250.

Open vent, no water and no chips.

I bought a Wireless Grilling Thermometer by Backyard Grill at Walmart for $15.

I also used my wife's Pyrex thermometer.

MES = 260

Pyrex = 280

Backyard Grill = 340

I pulled out the Backyard grill and waited a few.

MES = 254

Pyrex = 266

I made sure the probes weren't touching each other and not touching metal.

My question is this: Which temp do I trust? If any.

I figured they'd be off... but this seems like a bit much.

 

mike5017

Fire Starter

Jan 7, 2013

47

10

Omaha Ne

• Mar 14, 2013

• #2

Try testing all of them... boiling water they should be at 212... crushed ice, add water, stir..should be 32 or very close.

This should give you a better idea of which ones are right.

 

mike5017

Fire Starter

Jan 7, 2013

47

10

Omaha Ne

• Mar 14, 2013

• #3

There are plenty of posts about the procedure for testing them... use the search box at the top of the page. Hope that helps.

 

tmoatt

Newbie

Original poster

Thread starter

Mar 13, 2013

4

10

Sacramento

• Mar 14, 2013

• #4

I failed to post initially that I did test both thermometers in 32 degree ice water and they both read 33, so I figured they were both good. I havent tried boiling water yet, I'll do that tonight.
 

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Mar 14, 2013

• #5

You need to know your exact elevation and current barometric pressure to do it correctly.

http://www.thermoworks.com/software/bpcalc.html

~Martin

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Mar 14, 2013

• #6

Martin has you right on.

The boiling test is not always reliable:

http://whatscookingamerica.net/boilpoint.htm

Having said that?  A few degrees off in the slow smoke probably won't kill you.

It might explain why so many of us have so many therms?  We become therm freaks!

Beware of the therm freak effect if you keep hanging around here?

Good luck and good smoking.

 

cliffcarter

Master of the Pit

OTBS Member

Feb 28, 2010

2,277

258

Old Town, Maine

• Mar 14, 2013

• #7

Tmoatt said:

Howdy.

Just bought my first smoker a bit over a week ago. I'm the proud owner of a MES 30 electric.

I tried smoking some drumsticks and they came out good, although they finished earlier than anticipated. I figured I better check the temp since I'm having friends over this weekend and I'm making the 3-2-1 ribs. Here's what I found out today.

I set the MES temp to 250.

Open vent, no water and no chips.

I bought a Wireless Grilling Thermometer by Backyard Grill at Walmart for $15.

I also used my wife's Pyrex thermometer.

MES = 260

Pyrex = 280

Backyard Grill = 340

I pulled out the Backyard grill and waited a few.

MES = 254

Pyrex = 266

I made sure the probes weren't touching each other and not touching metal.

My question is this: Which temp do I trust? If any.

I figured they'd be off... but this seems like a bit much.

Click to expand...

I'd trust the one that came stock with the MES, it is closest to the set temp. IMHO cooking temp reflects a range of temperatures from low to high, not a steady state with no variables. Relax and cook the ribs, remember, they're done when they're done.

 

tmoatt

Newbie

Original poster

Thread starter

Mar 13, 2013

4

10

Sacramento

• Mar 14, 2013

• #8

So... I've looked through the forums a bit and decided to redo the hot/cold tests.

Here are my results:

Hot (Boiling for today in my area 211.89F- Thanks Martin for the aid with that!)

Pyrex = 208F

BGrill = 209F

Cold (approx 32F)

Pyrex = 35F

BGrill = 35F

They seem pretty consistant, which stumps me. How can they be so close for the tests yet be SO far off in the smoker (from each other that is)? I had them in the same place, not touching each other or any metal and they differed by 60F.

Do I just assume my MES runs a bit hot (with no idea how much exactly) and smoke on the lower end of suggested temps?
 

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Mar 15, 2013

• #9

The MES will have different heat zones inside...  You didn't say which model MES you have ..... Older model exhaust vent top, back, right side...  right side back corner will be hotter...  below is how I modded my exhaust to move the exhaust heat toward the center....

 ....click on pics to enlarge....

........back right corner view

exh tunnel 1.jpg

• daveomak
• Mar 15, 2013

........you can see the wire if you look close

2 holes punched in the metal to run the wire

exh tunnel 2.jpg

• daveomak
• Mar 15, 2013

.....wire holding the tunnel to the vent

tunnel holding wire.jpg

• daveomak
• Mar 15, 2013

This mod worked pretty good in equalizing the temp zone...

Dave

 

tomolu5

Meat Mopper

Oct 3, 2012

230

17

Pittsburgh

• Mar 15, 2013

• #10

I too run an mes 30, and Have found the back right corner is much hotter than the rest. But with 3-2-1 ribs, just place them in the middle, set it for 225 and relax. If you happen to be doing more than two racks, you may have to use top and bottom shelves, in which case I recommend rotating the shelves at each step of your 321. In reality though, it won't make to much difference even if you don't rotate. Depending on your rub, and foiling juice(chef jimmy j's is to die for), they will be among the best you, and your guests have ever had. The ribs that came out of my dads bradley with Jeff's rub are what started this whole mess for me!

Many thanks Jeff

Tom

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Mar 15, 2013

• #11

Your MES Therm was pretty accurate. There will be a 10-12* swing with the Set Point in roughly the middle. The Coil will not turn on until the temp is a few degrees below the set point, then the temp will over shoot the set point while the Coil cools after being on...Don't sweat variance less than 10*F...The meat cooks the same at 225 or 235*F...JJ