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Rmartinez2

Smoke Blower
Original poster
Feb 13, 2019
88
57
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
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Feb 25, 2018
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I’d run it at what it set at,cold meat is a heat sink for a while depending on how crowed it is
 
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gmc2003

Epic Pitmaster
OTBS Member
SMF Premier Member
Sep 15, 2012
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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
 
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Rmartinez2

Smoke Blower
Original poster
Thread starter
Feb 13, 2019
88
57
Good looking out everyone I let them be and they seem to be doing just fine.
 

chef jimmyj

Gone but not forgotten. RIP
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May 12, 2011
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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
 
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mike243

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