- Jun 5, 2017
- 1
- 10
So, I'm mid-smoke on two Boston butts for pulled pork. This is my first time using the TP20 on a smoke, although I've tried it out on a few grilling sessions.
It seems to me that placement of the probe is a little sensitive. I currently have one for smoker temp, and one in one of the butts. Since they're the same weight, I expect similar cooking time, so I'm monitoring only one. But earlier I saw my temp on the meat go from about 90 degrees back down to about 80. Didn't think anything of it. Then I noticed it jump from about 135 down to 123 and stayed there forever. I moved the probe around in the meat a couple times (tried both pieces of pork), and found that I'm consistently reading about 155 degrees now (4 hours in, averaging about 260 degrees in the smoker).
Anyone else experienced these kinds of jumps in temperature on the TP20? I tested the probes when I got them in boiling water, one read 212 and 211 so I have confidence they're reading the correct temperature. Also, where do you insert the probe in the meat? On the top going down into the middle (so, the entire probe isn't in the meat)? Or insert the entire probe to the side aimed towards the middle?
Thanks in advance!
It seems to me that placement of the probe is a little sensitive. I currently have one for smoker temp, and one in one of the butts. Since they're the same weight, I expect similar cooking time, so I'm monitoring only one. But earlier I saw my temp on the meat go from about 90 degrees back down to about 80. Didn't think anything of it. Then I noticed it jump from about 135 down to 123 and stayed there forever. I moved the probe around in the meat a couple times (tried both pieces of pork), and found that I'm consistently reading about 155 degrees now (4 hours in, averaging about 260 degrees in the smoker).
Anyone else experienced these kinds of jumps in temperature on the TP20? I tested the probes when I got them in boiling water, one read 212 and 211 so I have confidence they're reading the correct temperature. Also, where do you insert the probe in the meat? On the top going down into the middle (so, the entire probe isn't in the meat)? Or insert the entire probe to the side aimed towards the middle?
Thanks in advance!