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.
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?
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?
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.