Search results for query: thermometer

The controller may use a thermocouple. Which is not a thermometer. So I am told. First I would reach out to smoke daddy and see what they say about it. Second, I’ve probably never seen a dial thermometer worth a s**t. As stated heat rises, so the top could very well be hotter. Or the dial...

Thank you. I do have one but I guess it didn’t alert me…. Grrrrr. Thank you again

Thermometer difference?? Smoking 3 poke butts today and have been seeing this issue,,, I've got a TelTru thermometer on my door, left side about 8" above grate level (see profile pic)... I've also got a probe attached to the center of the grate about a foot from the fire box... I'm getting...

...5º. This drop indicates the cooking has ceased, then re-wrap an into the cooler surround with towels. Always good to leave a reporting thermometer ( wired or wireless) in it so you can monitor the IT. For food safety it should remain at or above 150º which should not be an issue for a 2-3...

Man they look good nice work. How do you like the thermometer through the lid? Have you ever compared it to one on the grate? I would love to not have to use one inside the grill and just put one through the vent like you did.

...mixture was pushed to the bottom and formed into a sausage or log shape. I do not own a Sous Vide machine, but a pot of water and a thermometer worked for this experiment. The 4 bags were inserted into the heated water and clipped to the sides of the pan. I was aiming for 160F but it...

Thanks for all the info and tips Matt! I didn't even think about weighing the trimmings to get the actual smoke weight. I'll be using the FireBoard system to monitor the temp. I've used it on some long pork butt cooks and it's so impressive. Before that I used the Pitmaster IQ120 for about 10...

I have a Smoke Daddy Pellet Pro 1190 and notice the thermometer on the top of the grill cabinet reads way off from where I set the temp on the hopper. The thermometer is considerably higher. I guess this is normal?

...get over 250F. The temp probes are also HORRIBLE in the MES. I would have 25-40F temp reading differences from it and my other trusted thermometer probes. This thread and whole topic is as popular as it is because MES owners become so fed up with their MES performance and issues that they...

...cause your problem, except for the extra time the grill was open. Unless you have an inaccurate temp probe or something, the only thing I can think of is you open and mess around with your cook too much. First thing to do before next time is verify your temperatures with a known good...

I bought a #3 several years ago with the intention of adding an auber PID controller later. I got so that I didn't feel the need to have that much control. I just use a Smoke thermometer for remote viewing of box and meat temps.

...above. It would be helpful to provide as much information about the symptoms as you can. Is the temperature running too high, too low or just large swings around the setpoint? Have you checked the temperature reading from the PID temp sensor against a second known to be accurate thermometer?

...endof the world. It'll get past the stall on its own, just may take a bit longer. One note: don't keep opening the lid "to check". Every time you do you add an undeterminable amount of cook time through heat loss. Make sure you use a remote (bluetooth) thermometer (unless you already use one).

Inkbird works great for me…. 165F for most meats is over cooked in my opinion what were You shooting for with the chuck roast as far as dish you were making and how did you cook it ?

...and what looks like about 0.4" at the bottom. Not adjustable as it comes from the factory. I have been using an Inkbird IBBQ-4T wireless thermometer to monitor the temperature. I put it in the top hole. It swings bit, but I am not concerned at this point. I haven't been putting a probe in...

...with the meat and the thickness of it. If you are going to wrap it, wrap it when it hits the stall usually in the 160s. Just have a good thermometer handy and try not to open the lid a lot. Plan for it to take longer then you think. Can always keep it warm in a cooler with towels or even an...

Hello Conradjw, I’m a newbie that has the same high temp issue while seasoning my Smokin-It Model 3. What did you do to fix it?

Boiling water and followed by ice water is my test. Water boils at 212 at sea level but decreases 2* per 1000’ of elevation climb. So check your current elevation and adjust from there. Ice water should settle at about 32* so I check both for high and low accuracy.

Looks good on a 'puter screen but if you think it could have been more juicy and tender try cooking it a bit more and make sure it probes tender in the thickest part of the flat with something the size of a chopstick or old fashioned fat slow thermometer probe.

The larger the smoker the more useful a dial thermometer is for cooking chamber temperature if placed right. That is because in wood burners, the bigger the smoker, the higher the airflow. Pellet smokers have very low air flow. They are often thin walled sides and top adding to the problem...