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Full Grill Quick Help

Discussion in 'Pellet Smokers' started by Rmartinez2, Mar 30, 2019.

  1. Rmartinez2

    Rmartinez2 Fire Starter

    Hey everyone,

    Today i will be making 8 racks of ribs. I've got 4 on the top rack and 4 on the main rack. Im running at 250* and my grill display says 250 (+/- the usual). My thermometers are reading way way lower at around 160 to 180*. There's hardly room for the thermometers and I'm guessing the meat itself is not allowing a true reading? or should i be concerned and bump it up until the actual thermometers ready 225 and up?
  2. mike243

    mike243 Master of the Pit SMF Premier Member

    I’d run it at what it set at,cold meat is a heat sink for a while depending on how crowed it is
    Rmartinez2 likes this.
  3. old sarge

    old sarge Master of the Pit OTBS Member ★ Lifetime Premier ★

    Rmartinez2 likes this.
  4. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    If you have a clip for the probe, then clip it so the probe is sitting under the grate instead of on top. That way the meat shouldn't interfere with the reading.

    Rmartinez2 likes this.
  5. Rmartinez2

    Rmartinez2 Fire Starter

    Good looking out everyone I let them be and they seem to be doing just fine.
  6. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I Monitor my smoker temp. So I adjust to what that Therm is telling me, not what the Smoker says it's running at. Why spend the money on a dedicated Therm and not adjust to the feedback it gives you?
    In many smokers, the MES for example, the machine's temp monitoring therm is nowhere near the meat. That info is worthless. If my Grate Therm tells me the temp, at the meat, is low, I increase my smoker temp, then adjust down as the meat and the System, catches up...JJ
    NU2SMOKE likes this.
  7. Yep all that cold meat is a heat sink so it depends on where the probes are in relation to the meat.
  8. mike243

    mike243 Master of the Pit SMF Premier Member

    so how did the cook go? we like pictures and feed back lol