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Thermometer accuracy

post #1 of 14
Thread Starter 
How accurate is the digital display temp on the MES 40 when it comes to setting the temp.I Have it set at 225 and normally have another therm in there too to kind of help. I've got a big rack of spare ribs going and don't know where a good place to put the other thermometer would be and be accurate...any advice??

The top rack is empty
Ribs on the second rack
Third is empty
Empty water pan on the bottom rack
post #2 of 14
Quote:
Originally Posted by Smootie Pie View Post

How accurate is the digital display temp on the MES 40 when it comes to setting the temp.I Have it set at 225 and normally have another therm in there too to kind of help. I've got a big rack of spare ribs going and don't know where a good place to put the other thermometer would be and be accurate...any advice??

The top rack is empty
Ribs on the second rack
Third is empty
Empty water pan on the bottom rack

I use a maverick for the meat in mine and a polder to monitor CC. The MES gauges are useless IMHO ,mine runs 40* off

Richie

post #3 of 14

Place the Temp Probe on the second shelf next to but not touching the Ribs. Adjust the MES Set Point to the Shelf temp you are monitoring and desire. You will probably have to set the MES higher to get 225 at the shelf. This may change slowly over time so you may need to make multiple adjustments. Go slow, 5-10°F, and give the system time to react and equalize, ignore big swings. They happen as the coil is told to shut off but the still very hot coil continues to give off heat...JJ

post #4 of 14
Thread Starter 
Ya, right now the MES gauge says 225 and my thermometer I have in the smoker is sitting flat across the empty third rack which is under the ribs that are on the second rack from the top and above the empty water pan on the bottom rack and it's reading 196. Should I just leave that thermometer there and raise the MES temp until I get 225 on my thermometer that's inside? Or is there a bether place to put it?
post #5 of 14
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Place the Temp Probe on the second shelf next to but not touching the Ribs. Adjust the MES Set Point to the Shelf temp you are monitoring and desire. You will probably have to set the MES higher to get 225 at the shelf. This may change slowly over time so you may need to make multiple adjustments. Go slow, 5-10°F, and give the system time to react and equalize...JJ

OK Thanks Jimmy! Does it matter weather it's to the left or right or behind or in front of the ribs? Any spot better than the other?
post #6 of 14
Quote:
Originally Posted by Smootie Pie View Post


OK Thanks Jimmy! Does it matter weather it's to the left or right or behind or in front of the ribs? Any spot better than the other?

 

I usually go to the Left side. Your right side may be a little hotter but that won't hurt...JJ

post #7 of 14
Thread Starter 
Ok awesome, thanks again!
post #8 of 14

Thumbs Up...JJ

post #9 of 14

I have a Maverick ET 33 and also a Taylor Oven Thermometer Model 5932

 

http://www.essentialhardware.com/taylor-precision-5932-oven-kitchen-thermometer-size-6-212910.html

 

I have tried my Maverick Probe and the Taylor Thermometer on the same shelf together and found both to register the same temperature, so I use the Taylor Oven Thermometer on the shelf and save my Maverick probes for the meat. 

post #10 of 14

I like to hang my probe by the meat,using a magnet.The corks are so you can see how it is hung

Richie

 

post #11 of 14
Thread Starter 
I've been curious as to placement. When I've done pork butts I've hung the probe from the rack above whichever rack the meat is so it's just dangling above it. It just seems like it would be a little more accurate than laying directly on the rack but I have no idea. Maybe I put too much thought into it haha. I like the looks of the Taylor oven thermometer especially the hook on top so you can just hang it from a rack above whatever your cooking.
post #12 of 14

By hanging the probe above the meat you are not getting a true and accurate temperature of the temp on the meat. If you hang the probe just under the meat I think it is more accurate than above a cold chunk (Boston Butt)  of meat. It will take hours before the temps above the meat and below equalize.  These are only my opinions test and make up your own mind.  Jted

Quote:
Originally Posted by Smootie Pie View Post

I've been curious as to placement. When I've done pork butts I've hung the probe from the rack above whichever rack the meat is so it's just dangling above it. It just seems like it would be a little more accurate than laying directly on the rack but I have no idea. Maybe I put too much thought into it haha. I like the looks of the Taylor oven thermometer especially the hook on top so you can just hang it from a rack above whatever your cooking.
post #13 of 14
you have to be careful putting probes UNDER the meat.. juices drip onto the probes and then they start reading goofy... dropping in temps from the cool juices....
post #14 of 14
Quote:
Originally Posted by Smootie Pie View Post

I've been curious as to placement. When I've done pork butts I've hung the probe from the rack above whichever rack the meat is so it's just dangling above it. It just seems like it would be a little more accurate than laying directly on the rack but I have no idea. Maybe I put too much thought into it haha. I like the looks of the Taylor oven thermometer especially the hook on top so you can just hang it from a rack above whatever your cooking.

:ROTF Definitely over thinking this... We are not trying to monitor precision critical temps in a Thermonuclear Reactor...:biggrin: Above, Below, Right side or Left side...We are just looking to know and keep the temp near the meat in the range we set the smoker to. Some smokers can have 25°F+ differences from bottom rack to top rack with meat in the middle. What we are concerned about is what is the temp at, or near, the meat... Too funny...JJ

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