Hey Y'all,
Smoked a bunch of meat a few years ago and then the smoker sat for a while. Now I have time on my hands, so I am back in it to help give meals to a few folks in need (death of a parent for a friend and sick wife for the inlaws).
I did 3 spatchcocked chickens in my masterbuilt gas smoker (square one) last week. Had trouble with the final temp. I stuck the temp probe about 1/2 way in the breast of one chicken (meat temp) and another probe into the smoker smoke stack (smoker temp). When my meat probe said the bigger one was done, I pulled them and then used an instant thermometer in the other two and they were way cold - 20-30 degrees less than final temp after 5 hours of smoking (these were also the littler ones).
It took a few returns to the smoker and additional tries (and another 2 hours) to get each to the final temp, but I began to remember having this issue before....
Question to the pro's: Is the probe acting as a heat transfer, and therefore, setting off a false temp for the final temp?? Kinda like when you put a skewer in a potato for baking so that it gets done sooner... the metal transfers the heat to the meat over the hours and gives you a higher temperature - does it cook the portion of meat where the probe is - and does it quicker than the rest of the meat so your temp is much higher (back to that potato concept)??
Thoughts?
I am doing a brisket this weekend (first time) and wanted to flush this thought out before setting that up to cook....
To Probe or not to Probe.... that is the question! :)
Thanks!
-Box
Smoked a bunch of meat a few years ago and then the smoker sat for a while. Now I have time on my hands, so I am back in it to help give meals to a few folks in need (death of a parent for a friend and sick wife for the inlaws).
I did 3 spatchcocked chickens in my masterbuilt gas smoker (square one) last week. Had trouble with the final temp. I stuck the temp probe about 1/2 way in the breast of one chicken (meat temp) and another probe into the smoker smoke stack (smoker temp). When my meat probe said the bigger one was done, I pulled them and then used an instant thermometer in the other two and they were way cold - 20-30 degrees less than final temp after 5 hours of smoking (these were also the littler ones).
It took a few returns to the smoker and additional tries (and another 2 hours) to get each to the final temp, but I began to remember having this issue before....
Question to the pro's: Is the probe acting as a heat transfer, and therefore, setting off a false temp for the final temp?? Kinda like when you put a skewer in a potato for baking so that it gets done sooner... the metal transfers the heat to the meat over the hours and gives you a higher temperature - does it cook the portion of meat where the probe is - and does it quicker than the rest of the meat so your temp is much higher (back to that potato concept)??
Thoughts?
I am doing a brisket this weekend (first time) and wanted to flush this thought out before setting that up to cook....
To Probe or not to Probe.... that is the question! :)
Thanks!
-Box