Originally Posted by SmokinPirate
After my first smoke and the meat towards the top of the smoker not cooking within the safe zone (40-140), I am curious as to at what level (grate level) should i have the ET-73 probe mounted? This is a masterbuilt gasser unit
For the smoke next week, I plan on having a butt on the bottom grate, just above the water pan, on the grate above that I plan to have a fattie and then on the two racks above that, BB ribs. What grate should i clip the thermo probe to?
It appears, and makes sense to me, that the temps are higher towards the water tray and lower towards the top of the smoker, is this correct?
In my case its the opposite but others have stated the opposite of me, you really should do a temp test but then again there are too many variables to rely on that, however I would think that the heat would be hooter at the top due to the fact that hot air rises and will collect more at the top.
The lowest rack over top of the water pan would be the second hottest due to the water pan acting as a baflle.
I would think the rack in between the top and bottom would be the coolest, now thats if you are running at lower temps, if you were to run full out, I think things would change a bit due to the fact that the water helps maintain the heat at optimal (lower) smoking temps.
Probe the top and bottom shelves if possible and probe the butt. keep temps between 210 - 240 if possible.
I would strongly suggest picking up a few Taylor therms, usually you can get them for about 15.00 each
Any suggestions are appreciated!
Here is a blog to some info that may be helpful
Hope this helps