Thermometer Discrepancy

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fehron

Newbie
Original poster
Nov 12, 2016
11
10
I'm using a digital MES and a Redi-Chek thermometer(this is the thermometer that I've always used with my old wood smoker).  It's my first time using the MES, I bought it used, replaced the element, found a short in the wiring, and cleaned it up.  I'm finding a 30-40 temp discrepancy between the two thermometers, the smoker's thermometer reads lower.  Which one should I trust?  Has anyone else seen this with these smokers?
 
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fehron, I may not be an expert, but I personally don't trust any thermometer that I haven't run a calibration check on. That is the only way to be sure which one to trust. It is not uncommon for there to be 30 plus degree difference between thermos right out of the box. Do a calibration check using some ice water and boiling water and your success rate will be spot on.

Klutzyspuds
 
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MES therms & controllers are notoriously inaccurate.

I would go by the Redi-check.

But as said above a quick check in boiling water will tell you for sure.

al
 
fehron, I may not be an expert, but I personally don't trust any thermometer that I haven't run a calibration check on. That is the only way to be sure which one to trust. It is not uncommon for there to be 30 plus degree difference between thermos right out of the box. Do a calibration check using some ice water and boiling water and your success rate will be spot on.

Klutzyspuds
Also when doing that test Check what the boiling point is at your Altitude 

http://www.csgnetwork.com/h2oboilcalc.html

Richie

When you get a chance Please update your profile with location it helps us help you
 
There are air currents inside the MES which can lead to different temp zones...   Use the therm that is placed next to the meat on the rack...
 
DaveOmak is on target. My MES 40 Gen 2.5 is within 10 degrees if I put the ChefAlarm air probe within an inch of the MES probe mounted in the back wall. When I move the air probe to the second grate between a cold 8# pork shoulder there can be up to 30-40 degrees difference at first when the meat is cold. The top rack is always about 20 degrees cooler that the box probe. I do not find that bothersome as long as I adjust by changing the MES set point to give me the temp I want on the cooking grate.

I often smoke several things at the same time and have learned to avoid using the top grate or allow a lot more time. It works good for veggies and things that need less heat. Once had a salmon fillet up there and the MES set at 230 for a Butt. I did not think the salmon would ever get flaky considering how long it took for others. But the grate was likely running less that 200. After that cook I started checking different areas in the MES and figured out what happened.
 
Thanks ya'll, I'll do the boil test after this smoke is done.  I do have my meat and the redi-chek on the same level as the MES internal probe.  I guess I'll split the difference and lean towards the red-chek for today.  I'll report back after I test it.
 
Thanks ya'll, I'll do the boil test after this smoke is done.  I do have my meat and the redi-chek on the same level as the MES internal probe.  I guess I'll split the difference and lean towards the red-chek for today.  I'll report back after I test it.
 
You will find a temperature gradient in most/all smoker cooking chambers. Even a Weber Kettle has a temp gradient in the relatively short space between the cooking grate and the top of the lid.
 
I checked the red-chek thermometer this morning and found it to be pretty accurate.  33f-36f in ice water and 210f-211f boiling....... So I guess that answers that question.  I positioned the probes as close together as possible since I anticipated some variation and wanted to compare, they were probably 2 inches apart, not enough to account for a 30 degree variation.
 
 
I checked the red-chek thermometer this morning and found it to be pretty accurate.  33f-36f in ice water and 210f-211f boiling....... So I guess that answers that question.  I positioned the probes as close together as possible since I anticipated some variation and wanted to compare, they were probably 2 inches apart, not enough to account for a 30 degree variation.
All good info above.

The most important thing is realizing the amount of difference:

Put your Redi-Check probe about 3" from the meat.

Then adjust your MES setting until your Redi-Check reads the Temp you want your meat to be in.

You should go by what each of their averages are, because the Redi-Check will rise & fall faster than the MES will.

Hope that makes sense,

Bear
 
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