Hey all, so I discovered something that freaked me out for a minute. I am currently smoking some beef riblets on my Weber kettle with the SnS classic insert. Been using an old 2-probe Redi-Chek for as long as I can remember and have faithfully resisted upgrading through many bouts of probe and graph envy. Never let me down before, so why change, right? Wait, don't answer that. 
Okay, so I start rolling along, meat's in there, back up to temp (about 235) and I decided to stick my thermapen in a probe hole I drilled in the side of the kettle. The Thermapen reads high 200s. I moved it to the top vent and stuck it as far in as it would go, figuring that should be about an inch or maybe two over the Maverick probe. Thermapen reads 300. WTF.
It's my pop's 75th and I'm doing something special today, so this gave me a little fright. I peeked and all looks okay in there, at least nothing different that usual. That said, usual for me is a delicious tasting riblet that still has solid bark and plenty of texture - dripping with juice they are not, not super buttery either.
The vents on the Kettle are just cracked open, though I have plenty of leakage, no gaskets or anything like that. The meat did hit 160 pretty quick, a little over an hour in. I moved the maverick probe to get another spot, reads a few degrees higher but not much.
Anyone out there that has a theory on this? I mean, if they were 10 degrees off I might understand, but 70? Must be some science out there to explain this. I don't keep the Maverick probe shiny, could that be hurting the accuracy? But I also know the cooks I do turn out fine, so whatever is going on in there can't be as drastic as a 70 degree difference...
Cheers
Okay, so I start rolling along, meat's in there, back up to temp (about 235) and I decided to stick my thermapen in a probe hole I drilled in the side of the kettle. The Thermapen reads high 200s. I moved it to the top vent and stuck it as far in as it would go, figuring that should be about an inch or maybe two over the Maverick probe. Thermapen reads 300. WTF.
It's my pop's 75th and I'm doing something special today, so this gave me a little fright. I peeked and all looks okay in there, at least nothing different that usual. That said, usual for me is a delicious tasting riblet that still has solid bark and plenty of texture - dripping with juice they are not, not super buttery either.
The vents on the Kettle are just cracked open, though I have plenty of leakage, no gaskets or anything like that. The meat did hit 160 pretty quick, a little over an hour in. I moved the maverick probe to get another spot, reads a few degrees higher but not much.
Anyone out there that has a theory on this? I mean, if they were 10 degrees off I might understand, but 70? Must be some science out there to explain this. I don't keep the Maverick probe shiny, could that be hurting the accuracy? But I also know the cooks I do turn out fine, so whatever is going on in there can't be as drastic as a 70 degree difference...
Cheers
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