Help! MES 30 Temp inaccurate? Who do I trust?

azbertman

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Original poster

Nov 17, 2014

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• Nov 25, 2014

• #1

I have a MES 30. I have a turkey goin in it right now. My ivation says the temp in the smoker is 264 degrees. I'm trying to get it at 240. I have lowered the temp control on the MES to 200 and my ivation isnt budging below 260. Which do I trust? I seasoned it yesterday running it at the max 275 with the ivation in it and watched it at 275 steady for 3 hours. Now I am confused. 

Its a brand new MES 30 (not sure of the gen) and a brand new ivation 2 probe. 

Help!

 

azbertman

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Nov 17, 2014

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• Nov 25, 2014

• #2

I should mention I have the probe on the middle shelf in the bracket it came with I also have one in the breast.

 

Bearcarver

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• Nov 25, 2014

• #3

I don't know what an Ivation is, but if you can get the probe to your kitchen, and boil some water. Put the probe in the boiling water & see if it's close to 212*. If it is, trust that one before you trust your MES readout.

Bear

 

Last edited: Nov 25, 2014

azbertman

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Nov 17, 2014

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• Nov 25, 2014

• #4

Thanks bear. This is the ivation. Its just a dual probe thermometer. 

 

Bearcarver

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• Nov 25, 2014

• #5

azbertman said:

 
Thanks bear. This is the ivation. Its just a dual probe thermometer. 

Click to expand...

OK---Every time I typed it in my search box, it changed it to Ovation!!!

That looks similar to our "Mavericks".

OK---Boil some water. Then put the ends of your probes in the boiling water, but don't touch the sides or the bottom.

Give them time to get up there and level off.

They should read 212° or a couple degrees either way. Unless you're at some high altitude!!!

If they are right, go by that, not the MES.

Bear

 

Last edited: Nov 25, 2014

azbertman

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Nov 17, 2014

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• Nov 25, 2014

• #6

Bearcarver said:

 
I don't know what an Ivation is, but if you can get the probe to your kitchen, and boil some water. Put the probe in the boiling water & see if it's close to 212*. If it is, trust that one before you trust your MES readout.

Bear

Click to expand...

Thanks Bear.. I just checked it and the water boiled right at 212.  Thanks for the tip. Is there an optimal position in the smoker for the ambient probe?

 

oldschoolbbq

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• Nov 25, 2014

• #7

After you calibrate , post it in a notebook , which will become your "Smoking Logbook" do the Math.the Math and know your temp. for sure...

Then you can do this for every Smoke , and be sure you temps are correct .

Have a great Thanksgiving and a Merry Christmas , and as always . . .

 

Bearcarver

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• Nov 25, 2014

• #8

azbertman said:

 
Thanks Bear.. I just checked it and the water boiled right at 212.  Thanks for the tip. Is there an optimal position in the smoker for the ambient probe?

Click to expand...

Preferably near the main hunk of meat, but no so close that the cold meat from the fridge affects the thermometer.

I usually hang mine through the rack with the meat on it, a few inches to the left or right, and let the probe hang about 4" below the rack it's dropped through.

I hope that's coherent.

Bear

 

jted

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Jul 28, 2013

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Dinwiddie Virginia That's south of Richmond.

• Nov 26, 2014

• #9

Here is a little something you can make in just a few minuets.

DSCN2748.JPG

• jted
• Nov 26, 2014

DSCN2749.JPG

• jted
• Nov 26, 2014

use two to get it in the right spot

DSCN2750.JPG

• jted
• Nov 26, 2014

Or you can use two to suspend a skewer to hang meat

DSCN2739.JPG

• jted
• Nov 24, 2014

Just a thought.

 

azbertman

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Nov 17, 2014

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• Nov 26, 2014

• #10

That looks like a neat trick. Will definitely have to try that. Thanks!