Smoked Chuck Roast / Meater + Temp vs Treager Temp

[hokiebayne1971]

I am using my new Meater + probe and I have my treager turned up to 275 and the ambient temperature of the meater probe is reading 209. Should I just keep turning up the treager until I get in the sweet spot of 225 -250? I have smoke a chuck roast for 4 hours and wrapped it in butchers paper at 150. I am shooting for an internal temp of 195.

 

[SmokinEdge]

Did you test the accuracy of the meater with boiling or ice water first?

 

[Fueling Around]

Meat probes with a built in ambient are notorious for inaccuracy. The ambient side is getting influenced by the cold meat. Once the meat gets closer to cooking temps the inaccuracy doesn't go away, but gets closer to real temps.
Best to have a separate separate chamber probe for verifying the pellet pooper controller is on the mark.

 

[whistlepig]

I don't have a Meater but have found that with my Thermopro dual temperature probe the ambient part of the probe, when close to the cold meat, will read lower than actual ambient. Once the meat heats up a bit the ambient temp part of the probe works just fine.

 

[normanaj]

my Thermopro dual temperature probe the ambient part of the probe, when close to the cold meat, will read lower than actual ambient.

Same here.I just go by what my Auber displays.

 

[Bumppo]

What they said.

I swear by my meater for IT. I've also found that it's been spot on for the estimated time left, once you get by the stall.

I just use the ambient part of it to watch for temp spikes and drops when I'm away from the cooker.

 

[whistlepig]

I was using an old Inkbird with a wired probe for my ambient checks. Once I got used to using the Thermopro I trust the Thermopro more than the Inkbird