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For the wisest of the wise

post #1 of 6
Thread Starter 
When using a run of the mill thermometer on a (charbroil silversmoker), how much do you think the actual temperature differs from the temperature that registers on the thermo?? I find that when my thermo registers at aroun 215-225 it takes much longer than the usual 6 hours to thoroughly smoke and tenderize the ribs. I had a heat fubar a few weeks back (the thermo was at around 300 for a few hours) and the ribs were perfect using the 3-2-1. Curious as to why 225F doesn't get the job done?? I've tried two thermomemters, btw
post #2 of 6
Firstof all I need to welcome you to SMF. As for your temp problem, have you checked your therms with the boiling water or ice water methods?Factory therms have a habit of being way off as to actual temps. It is a good investment to buy a probe type digital thermometer or two to keep track of your temps and they are also easy to check for correctness. Some folks also hang an oven therm on their grate to keep track of their temps. Check out the equipment Jeff offers on the Smokin Meat site, as several folks here use the Maverick double probe to keep track of their smoker temp and meat temp with one unit. I personally use two I picked up at Walmart to check out my temps. Hope this helps.
post #3 of 6
I'm with Shortone. If you have tried two lousy themoms- like the kind installed on the grill, then ya still don't know the temps. Get a digital, check it's calibration with boiling water then icewater, and KNOW the correct temp. 50 degrees can mean alot when you're only dealing with a total temp of 250ish. Accurate temp control makes it WAAAY easier!
post #4 of 6
Steelcowher the position of the thermometer on the lid of a silver smoker will give you a "false" reading. By that I mean where it is located is too high in relation with the grates, where the actual cooking is happening. For example I found on my silver smoker that a temperature of 225 at the grate read on a digital thermometer would read 270 or greater on the lid thermometer. So therefore your actual cooking temps were probably in the 170-180 range. 2 things you can do, one is to follow the advice of Shortone and Richtee and buy one or two digital thermometers, and/or you can plug the existing hole for the thermometer & drill another at grate level & install your thermometer there.
post #5 of 6
Broken record department here..........make sure the thermometer is accurate and then make sure it is properly located. Rack level is where the meat is - that is temp you are concerned with...........up in the lid doesn't help. It doesn't seem like that couple of inches should make much difference, but it does......
post #6 of 6
Heh...it won't be long before that "broken record" thing has lost any meaning to folks... sigh.
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