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Thermo and question

Discussion in 'General Discussion' started by jangles, Dec 21, 2013.

  1. I have two questions for you smokers. 1 Where do I put the probe for my bbq temp , I have a Maverick Redi check  and an analog MES .

    2 Thanksgiving it was chilly here but not cold and my Turkey was done in half the time it should have taken and was dry . Do they smoke or cook faster in cold temp or did I have my bbq temp probe in the wrong spot ? It was in the upper left hand rear corner of my smoker. I think that's probably the culprit as it's the coldest part of the smoker and the last place to reach temp ???

    I am going to give another Turkey a shot on Christmas day and would appreciate any and all input! It's a 16 pounder if that helps.

    Thx in advance for any replies.
  2. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    I put my chamber probe on the grate next to whatever is cooking as the temp in that specific area is what I'm concerned with.   I have a couple of dual probe Mavericks, so I'll often read the chamber temps in a couple of places to make sure that one side isn't hotter than the other, or to see if the temps are different from one shelf to another.