The other day I smoked an 8.3# turkey breast at 225 and it took 12 hours for the meat to reach 165. Being the absolute newbie that I am, I was under the impression that it should have taken about 6-7 hours. After that 6-7 hour period the internal meat temp was stalled at about 147.
I am trying to figure out what I did wrong, and one person suggested that the 2 MES temp sensors were reading incorrectly. The 2 temp sensors being the digital "box" temp and the meat probe.
I ran several tests comparing the digital "box" temp and the meat probe to a 30-300 degree mercury thermometer graduated in 1degree increments. I believe that the mercury thermometer is the most accurate of the three, and compared the other readings to it. I used a potato as a holder for the meat probe, and arranged all three probes within about 6” of each other.
I set the smoker at 250 degrees and found that, on average, the meat probe read about 4 degrees higher than the mercury thermometer and the digital "box" temp ran about 12 degrees higher than the mercury thermometer.
The second test I ran, I used ice water and then boiling water to test the meat probe, a Thermapen thermometer and my mercury thermometer. I inserted all three probes into the buckets and these two tests all read with in 2 degrees of each other. So it seems to me that the meat probe is fairly accurate.
Assuming I haven’t thoroughly confused you, why did my MES smoker take 12 hours to cook an 8.3# turkey breast to a temp of 165????
To be absolutely fair with you, I did open the door 6-7 times to mop the meat and to restart the AMNPS smoke tray. The temp seemed (?) to recover fairly quickly, but that’s a guess.