Which to believe?

[mschepac]

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• mschepac
• Jun 16, 2017

ok, smoking a couple of picnics in the UDS.  I generally use the dial thermometer that I installed.  It is BBQ after all and not rocket science.  I decided to see how accurate the indication was since they are known to be off.  This is the drum temp, not the meat.  The picnics just went on about 1 1/2 hours ago.  I want to do a hot and fast method so I am looking for about 280.

Dial says 270ish

Instant read says 284

Probe 1 says 292

Probe 2 says 309

A lovely clear 10 degree difference between each of them....  Grrrr....

 

[SmokinAl]

I have a feeling that you are familiar with the results you get with the dial therm.

What temp do you normally smoke at?

Say it's 240 on the dial, then I would go by the dial & run it at 280.

Al

 

[chef jimmyj]

Test and verify the probe units in boiling water and go by what the most accurate one says the smoker is...JJ

 

[mschepac]

Thanks, I was just sitting here wondering how to 'calibrate'...Boiling water 212....  Makes sense to me...  :)

 

[dirtsailor2003]

This will get you where you need to be:

http://www.smokingmeatforums.com/t/...is-212-f-an-accurate-measure-of-boiling-water

 

[shyzabrau]

How close together are the probes in the above drum test? Could it just be variation within the drum?

 

[mschepac]

All of the probes are within a couple of inches, all at the same distance from the fire.  As the temps got a bit higher, all of them are now within a couple of degrees of one another...

 

[shyzabrau]

Just checked mine against the boil. Based on my elevation, it should be 209.3.

ThermoWorks ThermoPen - bounced between 209 & 210

ThermoWorks ChefAlarm - bounced between 209.3 and 209.7

ThermoPro TP20 - the two probes were at 210 and 211

I think that I can work with these...

My Comark PDQ400 instant read travel thermometer (for when I'm on job sites for an extended period) read 210.4-211. There is a way to calibrate it, but I think that I can live with it as is...

 

[tropics]

 
All of the probes are within a couple of inches, all at the same distance from the fire.  As the temps got a bit higher, all of them are now within a couple of degrees of one another...

After the cook take all of them,and check with boiling water

Richie

 

[shyzabrau]

 
After the cook take all of them,and check with boiling water

Richie

As Case said, you need to adjust for elevation. I'm at 1600', so my boiling point is 209.3 degrees F.

 

[tropics]

 

 
After the cook take all of them,and check with boiling water

Richie

As Case said, you need to adjust for elevation. I'm at 1600', so my boiling point is 209.3 degrees F.

Doug he is in South Jersey his will be 212

Richie

 

[shyzabrau]

 
Doug he is in South Jersey his will be 212

Richie

I didn't know if SNJ has hills or mountains, but it is still good advice for anyone else that is reading this thread...

 

[tropics]

 

 
Doug he is in South Jersey his will be 212

Richie

I didn't know if SNJ has hills or mountains, but it is still good advice for anyone else that is reading this thread...

That is true I hope it does help more people

Richie

 

[mschepac]

 
I didn't know if SNJ has hills or mountains, but it is still good advice for anyone else that is reading this thread...

SNJ is almost as flat as Kansas.... 

 

[chef jimmyj]

 
SNJ is almost as flat as Kansas.... 

Unless the Jersey Devil has you up in a Pine Tree in the Barrens!

...JJ

 

[shyzabrau]

 
SNJ is almost as flat as Kansas.... 

And a lot closer to sea level!

 

[phantom krankor]

Wow glad I found this thread, thought I was going crazy .
Just got a fancy wireless thermometer, so I'll work on getting that calibrated.

 

[mschepac]

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• mschepac
• Jun 16, 2017

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• mschepac
• Jun 16, 2017

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• mschepac
• Jun 16, 2017

After a 270-300 degree smoke for 3.5 hours, wrapped in foil, smoker for another 3 hours, then into a cooler for another hour and a half, they came out practically perfect.  Pulled like a dream.  Unfortunately right into zip lock bags until Sunday.  I was too stressed about them taking over 10 hours that I had the time to do it today, so I did.  Can't wait to eat!!! 

 

[jokensmoken]

Mighty fine looking meat from here.
Nice job.
Got parts for a UDS build in northern Michigan at our hunt/fish camp...can't wait to get up there next month and get it finished up.
Walt