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Full Grill Quick Help

Rmartinez2

Fire Starter
74
44
Joined Feb 13, 2019
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?
 

mike243

Master of the Pit
SMF Premier Member
1,176
262
Joined Feb 25, 2018
I’d run it at what it set at,cold meat is a heat sink for a while depending on how crowed it is
 

gmc2003

Legendary Pitmaster
OTBS Member
8,462
2,751
Joined Sep 15, 2012
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.


Chris
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
17,914
2,421
Joined May 12, 2011
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
 

mike243

Master of the Pit
SMF Premier Member
1,176
262
Joined Feb 25, 2018
so how did the cook go? we like pictures and feed back lol
 

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