Ok all done now. Have a lot of info. Tried to give as much information as possible for this.
MES 30" Pro
Smoker Temp Range
Meat Therm's Make
True Temp #3528-21
Maverick # HD32 Wireless
MasterBuilt Meat Probe
Wired to smoker
True Temp = 33 / 212
Maverick = 32 / 209
Master Probe = 32 / 211
*** Note: Did cold water/boiling water
testing to see where Probe Actuals
are. Did not adjust actuals below.
Just wanted to see where each probe
measured.
Chip Tray not in unit during testing
since I will be using my AMPS unit.
Top Vent on smoker open half way as
I also have a fan that pulls the smoke coming
out of the unit to outside my screened in porch
where I do my Smoking. 3"in exhaust pipe
on vent and aimed at fan.
Water Pan left in unit.
No metal plate added at heater area to direct
heat flow towards center
All temp readings taken at lowest point before increasing in temp.
And highest point taken before temps start to drop again.
Smoker would cycle heating element
On = 218 / Off = 200
Started on bottom shelf and worked my
way up to top shelf.
Left Probe = True Temp
Center Probe = Master Meat Probe
Right Probe = Maverick
Bottom Shelf Front/Center
Left = 215 / 224
Center = 212 / 215
Right = 223 / 228
Bottom Shelf Back/Center
Left = 218 / 226
Center = 213 / 216
Right = 240 / 255
2nd Shelf Front/Center
Left = 222 / 234
Center = 220 / 224
Right = 229 / 249
2nd Shelf Back/Center
Left = 220 / 232
Center = 217 / 221
Right = 236 / 258
3rd Shelf Front/Center
Left = 222 / 229
Center = 217 / 219
Right = 222 / 235
3rd Shelf Back/Center
Left = 220 / 231
Center = 217 / 220
Right = 233 / 248
4th Shelf Front/Center
Left = 222 / 227
Center = 221 / 223
Right = 223 / 228
4th Shelf Back/Center
Left = 224 / 228
Center = 222 / 223
Right = 232 / 237
