Smoking a pork shoulder on PrimoXL400. I’m using a Remote Wireless BBQ & Meat Thermometer to currently measure the internal temp of the Primo at the food grate level. What continues to confuse me is I’m running a 60 degree difference between the Wireless thermometer and the Primo thermometer. Grate level reads 250 degrees and the Primo dome thermometer reading 190 degrees. Which one is the one to go by doing ribs and/or a Shoulder/Butt. I need some feedback on this. Thanks in advance.
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Agree with all of the above. I guess I am lucky my Primo dome thermo is with in a few degrees of all my pit probes.
ronjacob what is the distance from your pit probe to the guest of honor (meat). The closer you get the more erratic it gets. A good 2-3 inches is great. Also if over the gap of the D-plates and firebox is bad.
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I used to have the wireless probe close to the edge of the deflector plates which I’m now thinking was part of the problem. I have moved it more towards the meat and further away from the edge. I’m now getting much closer readings between the two thermometers. Primo dome thermometer now reading 265 and wireless grate temperature at 245 degrees. After this cook is over I’m going to check and calibrate the Primo thermometer. Thanks for your feedback.
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- Aug 2017
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