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Can't get the hang of this built in temp probe...

post #1 of 9
Thread Starter 

MES 40 smoker. Everytime I use the temp probe, it says the internal temp is what should be done, but after pulling the meat and cutting into it, it is obviously not done.

 

Today, I cooked a pork loin at 230 degrees. I put it on at 1215, pulled it at 415 when showing 149 degrees, wrapped it in foil for 30 minutes and now that we cut into it, the center is very pink, almost red.

 

What gives? What am I doing wrong here?

post #2 of 9

If you are using the built in probe that comes with the smoker they are notorious for being inaccurate.  Purchase a good reliable probe and use that instead.

 

John

post #3 of 9
Thread Starter 

Seems like maybe this is a placement issue in the smoker. One end still had lots of redness to it, but once you got to the middle of the loin, it was cooked through, which is where I had the probe.

 

post #4 of 9
Get ya a Maverik ET-732, they work great ! Ya have one probe to track smoker temp & another for food IT !
post #5 of 9
Thread Starter 

This is cut from the center of the loin...looks much better.

 

post #6 of 9
Thread Starter 

I do have another digital probe somewhere...I will have to dig it out!

post #7 of 9
Quote:
Originally Posted by jteer View Post
 

I do have another digital probe somewhere...I will have to dig it out!


Avoid using the built in probe that came with the smoker...Either use the Maverik as mentioned above or use another which you have already had success with.

post #8 of 9

I would test the probe by placing the tipoff the probe in a cup of boiling water. It should read about 212° in LA someone on the mountains will get a lower number.

 

I do not understand how the edge of the roast is the part that did not get cooked.

 

Is it possible that part of the roast was frozen?

 

Is it possible that part of the roast was covered with more meat or something else?

 

Walta

post #9 of 9

Loins are not just one muscle. The center Eye, makes up the middle, is a pale pink muscle that is not very active. Toward both ends, or just one end depending on how it's cut, the loin is thicker because the Eye is partially covered by a darker red muscle that is much more active, contains more Myoglobin and has a less dense texture, more like the meat of a Butt.  At 145, in the narrow center muscle, the meat can have a Blush of pink. The darker muscle at the ends can appear more red and will be juicier at this lower IT. If you took the whole thing to 165°, you would see light gray in the midde and dark gray in the darker muscle. It was cooked, it just had a different look. I actually Prefer the texture of this tender dark meat. Never accept the temp in one place as Gospel. Move the probe to a few different places and depths...Much more accurate...JJ 

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