Hi, everybody! Just seasoned a new MES 30" digital, but being a guy in engineering I wanted to check the accuracy of the onboard thermocouple. Here's the process: take a digital meat thermometer that's been "calibrated" against a pot of boiling water (212F), fire up the smoker to the recommended 275F, place the meat thermometer in the smoker on an empty rack, and compare. Well, when the smoker was reading 275F, the meat thermometer was reading 298F, almost 25 degrees hotter. To a 'newb' like me, that's pretty significant. In addition, when the smoker would "overheat", the meat thermometer reported 305F.
So I have a few questions for the senior, veteran members of this group. Have you run across this before? How common is it? What's the best solution? Or am I making a big deal out of nothing?
Thanks in advance for the advice.
Lou
So I have a few questions for the senior, veteran members of this group. Have you run across this before? How common is it? What's the best solution? Or am I making a big deal out of nothing?
Thanks in advance for the advice.
Lou
