I can't stop MES 30 temp

smokindontcb77

Fire Starter

Original poster

Nov 5, 2014

38

10

• Nov 30, 2014

• #1

Hello

I'm seasoning my brand new smoker. I set it for 275 and according to my Maverick I'm at 330 and rising.
Is this normal? I knew there was a difference in temp but not this great of a difference.
Any suggestions?

 

azbohunter

Smoking Fanatic

Nov 23, 2013

465

39

Home is Glendale, AZ.

• Nov 30, 2014

• #2

I'd turn it down to 225 and see where it goes on the Maverick.

 

smokindontcb77

Fire Starter

Original poster

Thread starter

Nov 5, 2014

38

10

• Nov 30, 2014

• #3

Thank you I just did that. I didn't place the probe in any special place. I just kinda dropped it in.
the probe that came with the smoker registers 317 as well so something is definetly not right.

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Nov 30, 2014

• #4

Turn the smoker temp down and see if you can regulate the temp.... Doesn't matter what the temp is.... all you need to do is regulate it....

Then, use the Maverick and control the temp based on it's reading.... If your smoker runs hot, you are in luck.... you can crisp chicken skin etc... most MES smokers run cold and getting above 275 is impossible....

Dave.....

 

azbohunter

Smoking Fanatic

Nov 23, 2013

465

39

Home is Glendale, AZ.

• Nov 30, 2014

• #5

Also, if your probe from your Maverick is touching metal, I believe you will get a higher reading than the ambient air in the smoker.

You said you just dropped it in..........

Any one confirm or reject this?

 

smokindontcb77

Fire Starter

Original poster

Thread starter

Nov 5, 2014

38

10

• Nov 30, 2014

• #6

I lowered it to 225 and the maverick says 257 for the BBQ probe. The food probe says 248. it is very slowly dropping

 

azbohunter

Smoking Fanatic

Nov 23, 2013

465

39

Home is Glendale, AZ.

• Nov 30, 2014

• #7

Sounds like you're getting a handle on it. Let 'er run and see where it stabilizes!

 

smokindontcb77

Fire Starter

Original poster

Thread starter

Nov 5, 2014

38

10

• Dec 2, 2014

• #8

Thank you everyone for the advice. Im still trying to figure the thing out. The temperature could read 280 when set to 250 (as an example) but if I lower the temp to 247, the temp will drop to 260.

It seems very sporadic.

Where is the ideal placement for the probe?

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Dec 2, 2014

• #9

Place the probe on the rack neck to the meat... Add pea gravel or sand to the water pan for thermal mass.... Run the smoker and don't worry about the temperature fluctuation..... Your oven, in the kitchen probably does the same thing...

 

azbohunter

Smoking Fanatic

Nov 23, 2013

465

39

Home is Glendale, AZ.

• Dec 2, 2014

• #10

DaveOmak said:

Place the probe on the rack neck to the meat... Add pea gravel or sand to the water pan for thermal mass.... Run the smoker and don't worry about the temperature fluctuation..... Your oven, in the kitchen probably does the same thing...

Click to expand...

I agree with Dave on this one. Also I noticed with my MES that the temp did not go crazy like that when I had it loaded up with food. I am assuming that the food as it heat absorbs a lot of the heat and after it gets to temp it then works as a heat sink. At least I found that to be the case with my unit.