Hey everyone,
So over the weekend I was doing a rib cook on my new PBC. I got everything started with no problems got past the initial temp spike, thought I was at a cruising temp, so I went to the store. I was gone about 25 minutes or so, and when i got back my temp had risen to about 380!!! I found that I not properly closed the lid all the way on PBC which would explain the temp spike, however I started noticing problems with my small "BBQ Probe". I started using the meat probe as a back up when the BBQ probe seemed to not drop the temp correctly after leaving the lid off the PBC for about 3/5 minutes. During the cook after I got my temp what seemed to be under control the BBQ probe was reading about 180 while my meat probe was reading about 215. So today I boiled some water and tested them both. The meat probe would quickly rise to 212 and quickly fall once removed from boiling water. The BBQ probe took a long time to get up to 208, but never 212, and again a long time fall back to room temp. I guess I'm in need of a new BBQ probe. Or do you guys think I'm better off just getting another meat probe??
Thanks,
Matt
So over the weekend I was doing a rib cook on my new PBC. I got everything started with no problems got past the initial temp spike, thought I was at a cruising temp, so I went to the store. I was gone about 25 minutes or so, and when i got back my temp had risen to about 380!!! I found that I not properly closed the lid all the way on PBC which would explain the temp spike, however I started noticing problems with my small "BBQ Probe". I started using the meat probe as a back up when the BBQ probe seemed to not drop the temp correctly after leaving the lid off the PBC for about 3/5 minutes. During the cook after I got my temp what seemed to be under control the BBQ probe was reading about 180 while my meat probe was reading about 215. So today I boiled some water and tested them both. The meat probe would quickly rise to 212 and quickly fall once removed from boiling water. The BBQ probe took a long time to get up to 208, but never 212, and again a long time fall back to room temp. I guess I'm in need of a new BBQ probe. Or do you guys think I'm better off just getting another meat probe??
Thanks,
Matt
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