Ok, this really sets me up for some "Wise Cracks", but how far does the temperature probe need to go in to the meat for an accurate reading?
I just did another batch of snack sticks, and the probe inside my MES seemed to be picking up the temp of the smoker, rather than the temp inside the meat. MES Probe was 20 degrees highet than when I checked with a Taylor digital pocket thermometer i also have a Polder thermometer inside the meat and it too reads high.
Is it because there is not much mass in the meat sticks?
I have not smoked a roast yet to see if the same problem occurs in a larger mass of meat.
THANKS!
Todd Johnson
I just did another batch of snack sticks, and the probe inside my MES seemed to be picking up the temp of the smoker, rather than the temp inside the meat. MES Probe was 20 degrees highet than when I checked with a Taylor digital pocket thermometer i also have a Polder thermometer inside the meat and it too reads high.
Is it because there is not much mass in the meat sticks?
I have not smoked a roast yet to see if the same problem occurs in a larger mass of meat.
THANKS!
Todd Johnson