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CharGriller temp indication problems

post #1 of 2
Thread Starter 
The temp indication on my chargriller pellet smoker started behaving irratically about a month after I bought it. It would bounce around and always indicate higher than the actual temp. I could use it but it required constant attention. I complained to customer service and they sent a new temp probe (RTD?). While replacing the probe, I noticed that the unshielded probe leads passed within 1/2 inch of the fan and the igniter wires. I shielded the leads by wrapping aluminum foil around them. The smoker temp indication is now stable and within 5 degrees of the temp indicated on my Maverick remote indicator.

I've always loved my chargriller smoker but now my wife can't get me to not cook something every day. grilling_smilie.gif
post #2 of 2
Quote:
Originally Posted by Partyranch View Post

The temp indication on my chargriller pellet smoker started behaving irratically about a month after I bought it. It would bounce around and always indicate higher than the actual temp. I could use it but it required constant attention. I complained to customer service and they sent a new temp probe (RTD?). While replacing the probe, I noticed that the unshielded probe leads passed within 1/2 inch of the fan and the igniter wires. I shielded the leads by wrapping aluminum foil around them. The smoker temp indication is now stable and within 5 degrees of the temp indicated on my Maverick remote indicator.

I've always loved my chargriller smoker but now my wife can't get me to not cook something every day. grilling_smilie.gif

 

Good observation on the probe lead location, and getting it functioning correctly. Sometimes a little ingenuity goes a long way.

 

She wants you to cook every day? You're working, right? OK, if you want to slip a smoke in after work, try the reverse sear method. I use a smoke for a shorter period, say 30-45 minutes of cold or warm smoke...ambient temp up to around 125*...yes, it's safe with uncured meats if you get the internal temps up relatively quickly after the shorter smoke...that's where the sear comes into play. I've even tried a shorter hot smoke when in a tight pinch for time, then seared (gives a bit less smoke flavor due to the shorter time in the smoke). Chicken pieces/quarters, pork chops/shoulder steaks, beef steaks, burgers, country-style sausages, brats/hot dogs are all great items for a quick smoke and sear. I don't do it much lately, but even with working 60-70hrs/week, I can make time for a reverse sear after work, when I want to.

 

BTW, if you've never tried them yet (and can find them in your area), beef Tri Tips are a GREAT subject for reverse sear.

 

 

Eric

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