I have a weber smokey mountain and have been noticing varying temperatures depending on where I place my probe. Right now, I have 5 probes on the top grate. 2 from a Maverick ET-733, two from the Ivation version of the Maverick, and one from the Auber temperature controller. I calibrated 4 probes in ice water and boiling water and all of them gave identical readings. I normally use the clip that attaches to the grill grate and place it about two inches from the edge of the smoker. Right now, I am seeing the following temps:
180 (close to ribs but not touching) -
210
221
208
224
I expected the probe near the ribs to be cooler than the others, but I didn't expect a 16 degree difference between probes. The 208 and 224 are equally distant from both the meat and the edge of the grate.
How do you decide where to put the probe, or which reading I should use? It would be cool to have a meathead article about the science of where exactly to place probes.
Thanks,
Brendan
180 (close to ribs but not touching) -
210
221
208
224
I expected the probe near the ribs to be cooler than the others, but I didn't expect a 16 degree difference between probes. The 208 and 224 are equally distant from both the meat and the edge of the grate.
How do you decide where to put the probe, or which reading I should use? It would be cool to have a meathead article about the science of where exactly to place probes.
Thanks,
Brendan
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