My Thermoworks Smoke has been rock solid for over a year now. I love, absolutely love it.
However, yesterday I had the oddest issue with it. I brought the Smoke out to the PBC and hooked up the probe (bottom of the two) to the grate. Temperature was as expected.
When I brought out the pork butt, which was essentially all at 35 degrees, when I put meat probe in (top port), the temperature registered 350 degrees! That seemed slightly inaccurate. I thought the probe had gone bad, so I swapped it out for another probe. Nope, 350 degrees. I unplugged the grate probe and plugged the meat probe into the bottom port.....37 degrees.
So clearly there was an issue with the top port on the Smoke. Here is where it got really odd. When I unplugged the probe from the top port of the smoke, it registered 50 degrees -- with no probe!
No biggie....I can work with this and I did. I would simply unplug the grate probe and temporarily plug in the meat probe to get a current reading.
About halfway through the cook I decided to compare the two ports to see if the problem remained. It didn't....both port probes measured the same temp. The problem did not return during the rest of the cook.
Maybe some moisture got into the top probe port and it took half the cook for it to "dry out?"
Anyone have something odd like this occur?
However, yesterday I had the oddest issue with it. I brought the Smoke out to the PBC and hooked up the probe (bottom of the two) to the grate. Temperature was as expected.
When I brought out the pork butt, which was essentially all at 35 degrees, when I put meat probe in (top port), the temperature registered 350 degrees! That seemed slightly inaccurate. I thought the probe had gone bad, so I swapped it out for another probe. Nope, 350 degrees. I unplugged the grate probe and plugged the meat probe into the bottom port.....37 degrees.
So clearly there was an issue with the top port on the Smoke. Here is where it got really odd. When I unplugged the probe from the top port of the smoke, it registered 50 degrees -- with no probe!
No biggie....I can work with this and I did. I would simply unplug the grate probe and temporarily plug in the meat probe to get a current reading.
About halfway through the cook I decided to compare the two ports to see if the problem remained. It didn't....both port probes measured the same temp. The problem did not return during the rest of the cook.
Maybe some moisture got into the top probe port and it took half the cook for it to "dry out?"
Anyone have something odd like this occur?
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