- Jan 20, 2014
- 44
- 21
I have a GMG Davy Crockett. I did some chicken breasts today. Entire time, the smoker temp was showing 275 while my thermometer I had in the smoker was showing 250-255. Both fluctuated a bit but it was always a 20-25 degree difference.
After I took all meat off, I let it keep going. Thermometer in the same spot. Hanging down about halfway in the center of the grill. They are now both reading within 5 degrees of each other consistently. So both are working correctly. I did test the one I have in there yesterday in boiling water and it was at 211.
So with no meat on the smoker, both are reading about the same. With meat in, the external probe is reading 20 degrees below the smoker probe. Would cold meat in there for 2 hours make it read that much different? Where would be a better placement to get an accurate reading?
After I took all meat off, I let it keep going. Thermometer in the same spot. Hanging down about halfway in the center of the grill. They are now both reading within 5 degrees of each other consistently. So both are working correctly. I did test the one I have in there yesterday in boiling water and it was at 211.
So with no meat on the smoker, both are reading about the same. With meat in, the external probe is reading 20 degrees below the smoker probe. Would cold meat in there for 2 hours make it read that much different? Where would be a better placement to get an accurate reading?