I am new to smoking and have done about 15 different smokes following Jeff's book and this forum and most have turned out pretty well. I have a MES 30 2nd Generation and a Maverick 733. When I put the Maverick in the empty smoker and set the temp the temperature on the control panel and the Maverick are close -- within 5 degree and they bounce around a little.
I put in about 2 pounds of county spare ribs and the temperature on the Maverick was about 15 degrees lower than the MES. So to get 225 I had to set the MES to 240. Now I am smoking a 7 1/2 lb Butt and the temperature difference is 50 degrees. I set the MES to 250 and the Maverick is showing 200. I know there are hot spots but is there something about the volume of food that affects the temperature? In the case of the Pork Butts I tend to believe the Maverick because before I had it I set the MES to 225 and it took forever to get my Pork Butt to 205 (which of course would be the case if my smoker temp was really much lower)
Any thoughts or am I just imagining things. Thanks.