Analog gauge vrs digital gauge ?

[Smokin Okie]

I run my offset in a temp range, measured by the analog gauge at the stack end of the cook chamber. It stays within 275 to 300 * .

But I also put a digital probe right next to the stem of the analog gauge, I use a probe tree to put it within one inch.

The temps are never the same. The digital gauge always runs hotter, up to 20 degrees. So what temp am I actually cooking at ?

The reason they don't agree, is the digital gauge reacts faster to temp changes. And in a backyard offset, the temp is almost always changing as a new split catches and slowly burns down.

And the analog gauge is always behind. As temps rise, the digital races out ahead. But when temps drop, the gap between the two narrows.

But the meat in the cooker also does not react as fast as the digital gauge. If you open your fridge door, your milk does not immediately drop in temp, even though the cooler air is leaving the fridge.

So, is an average of the digital temp more accurate ?

The diff between the two gauges can be the diff between what some call low/slow and hot/fast.

 

[voyager 663rd]

Remove it and test it.

1)fill a glass with ice & water--let the water "adjust" to the ice and measure-->32o
2)boil a pot of water and measure--212o

1 isn't as important for your purposes as 2 (taking into account your "elevation"):

--->If boiling water reading is 205o, you know you need to add 7o when you are reading meat temp.

--->If it reads 216o, remember to subtract 4o from your meat temp reading.

Analogues are notoriously wrong (ie my Genesis grill thermo as an example).

SO just test it and .......remember the difference.

 

[Smokin Okie]

Remove it and test it.

1)fill a glass with ice & water--let the water "adjust" to the ice and measure-->32o
2)boil a pot of water and measure--212o

1 isn't as important for your purposes as 2 (taking into account your "elevation"):

--->If boiling water reading is 205o, you know you need to add 7o when you are reading meat temp.

--->If it reads 216o, remember to subtract 4o from your meat temp reading.

Analogues are notoriously wrong (ie my Genesis grill thermo as an example).

SO just test it and .......remember the difference.

Ohh no, they're accurate. This is very common between analog and digital gauges.

 

[Up_In_Smoke]

What does Aaron Franklin put on his $5000 smokers?
Yep - analog.
https://franklinbbqpits.com/pages/gallery

 

[daniels]

Don't confuse digital with accuracy. Digital vs analog is mainly the way the temperature is displayed.

You can put some analog oven thermometers on the cooking grate so when you have to open the smoker you can look at them and compare them to the factory thermometers on the smoker. You'll get to know where the hot spots are and how the grill temperatures compare to the factory thermometers. After a while you can quit using the oven thermometers.

 

[Gonna Smoke]

And the analog gauge is always behind. As temps rise, the digital races out ahead. But when temps drop, the gap between the two narrows.

My experience, too and I've tested all my gauges and they're really close to the same temps...

 

[Smokin Okie]

What does Aaron Franklin put on his $5000 smokers?
Yep - analog.
https://franklinbbqpits.com/pages/gallery

I have a Franklin offset.

 

[Smokin Okie]

I get the same diff on both gravity feeds I've owned, a Masterbuilt 560 and an Assassin 17. But the diff is not nearly as great because the GF's run at a far more stable temp.

I run my Assassin with a Thermoworks Billows and it also has an analog in the door. Most of the time, any difference is due to different locations of the probes. There's a noticeable diff when I'm bringing it up to temp at the start of a cook.

 

[Up_In_Smoke]

What does Aaron Franklin put on his $5000 smokers?
Yep - analog.
https://franklinbbqpits.com/pages/gallery

I have a Franklin offset.

How was I supposed to know this??

My point is that too many people obsess with temperature
when their cooks are turning out fine.

 

[SmokinEdge]

My point is that too many people obsess with temperature
when their cooks are turning out fine.

That there is in my camp.

Those therms are just a guide not gospel. No different than the difference between cooking to probe temp and not to IT exactly. Offset cooking is all about the average not so much about the highs and lows (within reason)

Your meats turn out good and you know your pit, so every thing else is just a guide.

 

[Smokin Okie]

How was I supposed to know this??

My point is that too many people obsess with temperature
when their cooks are turning out fine.

Well, IMO, there's a diff between hot/fast and cooking at lower temps. And where I'm at now is right on that dividing line.

Hot and fast won't get the fat rendering and collagen breakdown of lower temps.

 

[Up_In_Smoke]

What does your internal meat thermo say??

 

[Smokin Okie]

What does your internal meat thermo say??

My question is about the diff between analog and digital temp gauges.

But thanks for the reply.

 

[Up_In_Smoke]

My question is about the diff between analog and digital temp gauges.

But thanks for the reply.

The difference is mechanical versus electronic construction .

My question is about the diff between analog and digital temp gauges.

But thanks for the reply.

Then read this:

The stem of an analog thermometer is rather large in diameter and at the same time is relatively short, and is attached to an even larger section that is mechanically and thermally attached to the external walls of the smoker. Thermal conduction is always taking place when there is a difference of temperature, which there usually is.

A digital probe is very small and lightweight, and doesn't conduct very much heat away from the sensor at the end.

Put your digital probe on the grate beside the meat.
That's your cooking temperature.

 

[Smokin Okie]

That doesn't account for the large difference.

First , I said above, right off the bat, that I cook in a range of 275 to 300 by the analog gauge. That is not obsessing over cooking temps.

If I take the low temp from the analog gauge, say 275, to the high temp I can get from the digital, which can reach 325, then that is a 50 degree diff.

If cooking ribs or chicken, it doesn't matter. But cooking large hunks of meat like brisket or pork butt, that are tough pieces of meat that contain a lot of collagen, then it becomes an issue. Those cuts are why low/slow barbecue began, it was a way to get them tender with flavor.

I've been happy with my results for a lot of years now, but I'm rethinking what I'm doing. And it starts with figuring out what temp I'm cooking at.

I learned years ago to not manage the fire by the digital gauge. It reacts so fast, it will have me over reacting and chasing temps and getting wild temp swings. So I use the digital to only tell me what direction the fire is headed. And I've been content with that as long as I keep the analog between 275 and 300. I'm thinking that needs to be 250 to 275. I've been cooking too hot/fast.

 

[Up_In_Smoke]

Yeah, dropping to 250-275 would be a good thing to try.

By the way, I don't mean to sound like an asshole.

 

[Smokin Okie]

Yeah, dropping to 250-275 would be a good thing to try.

By the way, I don't mean to sound like an asshole.

Hey, no problem here, I'm happy to get replies.

 

[Up_In_Smoke]

You can bet the analog gage in your Franklin is a good quality, repeatable gage.
I would prefer a repeatable gage every time.

So, if you haven't already done this, put your digital probe where you put your meat.
Put it directly on the grate and then build a small, controllable fire.
Get the temp up to 250 on the analog smoker gage and see what the digital shows.

I would try to run this (empty smoker) for 5 or 6 hours and see how the temp difference progresses. Seems like the difference would decrease the longer the smoker runs.
(maybe - I'm thinking the wall would continue to increase in temp)

Just a random thought, and a chance to play with fire again.

 

[1MoreFord]

.........

First , I said above, right off the bat, that I cook in a range of 275 to 300 by the analog gauge. That is not obsessing over cooking temps.

..............................

I've been happy with my results for a lot of years now.....................

......................................... I've been content with that as long as I keep the analog between 275 and 300. I'm thinking that needs to be 250 to 275. I've been cooking too hot/fast.

In the world of cookin' with wood a 25 degree temp variance really is kinda obsessing. You most likely have more than that with your kitchen oven.

So, you've been happy for years But..............
You now think you need to take longer to do the same cooking.

Is all of this about right??

There is nothing sacred about low and slow and 225 degrees. For years everyone cooked without thermometers and nobody knew what temp they were cooking at. Don't overthink things.

 

[Smokin Okie]

In the world of cookin' with wood a 25 degree temp variance really is kinda obsessing. You most likely have more than that with your kitchen oven.

So, you've been happy for years But..............
You now think you need to take longer to do the same cooking.

Is all of this about right??

There is nothing sacred about low and slow and 225 degrees. For years everyone cooked without thermometers and nobody knew what temp they were cooking at. Don't overthink things.

Always trying to get better. Something wrong with that ?

I'm always learning, even at 73 yo, I can still learn new ways. You can too.

And we will just have to disagree on the 25 degree range, I'm no newby at this. But thanks for the reply.