- Jun 30, 2016
- 82
- 105
After my epic fail a couple weekends ago with a brisket, I couldn't wait to fire up the smoker again. Went simple, being on a limited time basis so just threw some smoked stuffed burgers together. Stuffed burgers with smoked cheddar cheese, and for the wife added cream cheese and some jalepeno slices. Threw in some ranch and creole seasoning potatoes, cooked up some mushrooms. They were amazing. Wife decided to top hers with some avacado. Might be the only way I make burgers from here on out.
One question, using my thermaprobe it showed my smoker temp running almost 100 degrees warmer than what my smoker was showing. Now in the spring and summer I noticed the smoker thermometer usually ran about 15 degrees cooler than what the thermaprobe was showing. Any clue why this might be? Could the cold temps, in the 30's today, be playing a role here? I feel the thermaprobe has to be a more accurate reading but maybe they are both a bit off. Judging by how fast the burgers cooked, the thermaprobe certainly seemed to be more accurate.
One question, using my thermaprobe it showed my smoker temp running almost 100 degrees warmer than what my smoker was showing. Now in the spring and summer I noticed the smoker thermometer usually ran about 15 degrees cooler than what the thermaprobe was showing. Any clue why this might be? Could the cold temps, in the 30's today, be playing a role here? I feel the thermaprobe has to be a more accurate reading but maybe they are both a bit off. Judging by how fast the burgers cooked, the thermaprobe certainly seemed to be more accurate.
