Temperature Probe Question

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calaban

Newbie
Original poster
Oct 28, 2018
9
1
Whidbey Island
I have a Thermoworks Signals 4 channel probe. In the past I've always set the temp based on what the panel says. Now using the signals I put the ambient temp probe near the controllers probe and the temps are wildly different. Somewhere on the order of ~20-30 degrees off or more. So... do I go by the Signals and ignore the controller temp ???? I have the temp set to 235 and the probe is reading 253. I know the temp will fluctuate during the heating cycle. It will show between 240-270 during heating. What does everyone do? Am I over thinking it? Should I go back to setting and go to bed?
 
What does everyone do? Am I over thinking it? Should I go back to setting and go to bed?
This reminds me of the ancient Chinese saying ...

A man with one temperature probe knows what the temperature is.
A man with two temperature probes is never sure!

I have never used the Masterbuilt temperature probes or controller. I use an Auber PID controller. So old they don't make it anymore.

And like JIMSMOKES, I put another probe near what I'm smoking for a reference/check. A few degrees difference is common, and you'll drive yourself nuts trying to get two probes to read exactly the same.
 
I agree with Jim, place the grate probe close to the meat, it’s best to have the probe elevated a bit off the grate surface. Then go by that probe reading to run your cooker. Forget the controller readout they are notoriously off by 20-50*.
 
Ditto on probe near the meat. Use the clip that came with the unit.
...
Now using the signals I put the ambient temp probe near the controllers probe and the temps are wildly different. Somewhere on the order of ~20-30 degrees off or more.
...
If you want to drive yourself really batty, put the probe in your oven.
 
What's your altitude and every 500' drop a degree for the first 6,000'. Boil test all therms. you can do a proper ice water bath with crushed ice and fill the glass 3/4, then fill with cold water until the ice lifts off of the bottom and wait 5 min. Stir constantly to see if you have 32F. Calibrate your fridge with the calibrated probe in a glass of water in different locations of the fridge since it's 820xs more dense than air and has 28.5xs the thermal conductivity than air so you get a stable temp than air and uniform like the food in your fridge and when it's in wet meat cooking. Set your now calibrated probe near your food and set the smoker according to the calibrated therm number you want.
 
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Alright... I think I was starting to drive my self nuts. I had the probe on the grate. .Mistake. Putting it near the meat sounds like a better approach.

The briskit was ok. It was too dry. Not sure what I was doing. I think I had it too hot or something. The bark was good but, the outside was very dry.
 
Do you recall what the IT (internal temp) was ? Although that's not the deciding factor (probe tender is)... It's just a point of reference on when to start probe testing... If IT wasn't high enough the fat didn't render down and in turn rehydrate (moistening) the meat...
 
One thing not mentioned is that the built-in probe on the MES is notoriously inaccurate. Your Signals probe(s) is going to be much more accurate and should be the one you use to measure actual temp. It never hurts to test your probes for accuracy on occasion.
 
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Do you recall what the IT (internal temp) was ? Although that's not the deciding factor (probe tender is)... It's just a point of reference on when to start probe testing... If IT wasn't high enough the fat didn't render down and in turn rehydrate (moistening) the meat...
I took it out at 193, let it rest in a cooler for about an hour.

Probe feel was good. it felt very tender. it wasn't tight. I think also part of the problem is that I don't usually mop and the water pan was dry. I think that might have caused it to be too dry.
 
It doesn't matter where you put your pit probes, always put them in the same place and learn how to use your smoker. My Auber probe and pit temp probe are held to the top of the smoker next to each other by magnets,always put in the same spot.

I know if my smoker is running at what I think is 250° then a 15 pound ham will be at 150° internal in 7 to 8 hours. I've got notes for everything I've smoked all noting what my pit temp was and if it should be adjusted next time.

That's a great suggestion. I'm starting to keep better notes. I think that is probably the key, getting to know your equipment better.

I switch between MES and BigGreen Egg. Seeing what works and just trying to get the best results. I should probably just focus on one platform. but I like paying with the different systems.
 
I took it out at 193, let it rest in a cooler for about an hour.

Probe feel was good. it felt very tender. it wasn't tight. I think also part of the problem is that I don't usually mop and the water pan was dry. I think that might have caused it to be too dry.
I don't pull a brisket under 200°. Most in the 205 range.
Last one I did was a 5# flat and I had to go 210° to get it probe tender in all locations. 1 spot just didn't want to give in until it hit the 210° mark. Luckily the rest didn't turn into mush.

My only "dry" brisket was one that I pulled in the 190's thinking it was done. I fixed it by steaming in a foil pan.
 
I don't pull a brisket under 200°. Most in the 205 range.
Last one I did was a 5# flat and I had to go 210° to get it probe tender in all locations. 1 spot just didn't want to give in until it hit the 210° mark. Luckily the rest didn't turn into mush.

My only "dry" brisket was one that I pulled in the 190's thinking it was done. I fixed it by steaming in a foil pan.

I guess I shouldn't follow the Masterbuilt recipie? :-) They did say to spritz. Which I didn't do. Whelp, I guess I can try again. The worst thing is that I'll have more brisket to eat.


 
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