Original Classic Thermapen did have 2 versions (with and without backlight). The MK4 replaced the backlit version. The Classic on sale now for $59 is the one without the backlight.
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Went ahead and purchased the Mk4. I'll just use a few less diapers a day for my 10-month-old to pay for the thing.Comment
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Did you get the magnetic silicone glow in the dark cover also?? I love mine. Stuck to the fridge when not in use. My brother raved how he needed one, when he saw mine. Made for a very inexpensive Christmas gift that year!!Comment
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So, been cooking for about 30 minutes now with my new cyberQ. I also hooked up my igrill probe just to compare. Not to happy that my cyberQ says 230 degrees, my igrill says 190, and my hood temp 180. I made sure both probes were at least 2 inches away from the meat. Thoughts on the very different temps between both probes (don't really care about hood temp)?Comment
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Swap the two probes and check the readings. If the temperatures reverse, you have a hot spot. If they don't, one (or both) of the probes is inaccurate. Then it's time to do the ice water and boiling temperature reads to see which one is off.
Best regards,
JimComment
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So yesterday I used the CyberQ for the first time on a rack of ribs and a 2.5 pound trimmed brisket point (the butcher just gave me the point to try out for free. very kind of him). I was also using my iGrill2, so I could compare. As I mentioned in a panicky post yesterday, the two pit probes were wildly different. Thanks to jgg85234, I swapped the two probes and the temps swapped, so it was a hot spot. But no matter where I put the two probes in the WSM, the temps would vary anywhere from 10-30 degrees. And even when I put them about an inch apart from each other, their temps were still different. I did the ice water and boiling water test this morning, and both were basically spot on (the CyberQ a little better).
I guess maybe this is becoming a WSM question as opposed to a CyberQ question (so maybe I need to start a different thread), but has anyone noticed that on the WSM 18.5, temps vary wildly at different places on the grate? Here's a pic of my fuse setup (please forgive the socks and sandals).
When the ribs had been on for about 6 hours, the meat had barely pulled back from the bone, so I upped the temp on the CyberQ from 225 to 265. The fan went 100% until the temp came up. But when I went out to check on the ribs, I could tell right away that the temp was waayyy below 200. And when I checked on the coals, the fire was almost out. I pulled the ribs, wrapped them, and put them in the oven because I was starving (they ended up being a little overcooked, but still really good). With nothing on the cooker but the probe, it was still registering 260ish. Here's what the coals looked like...
Some of the coals near where I dumped lit coals at the beginning didn't even light, which is weird. But either way, that's obviously not a 265 degree fire.
I don't even know what question to ask. Thoughts?
Happy Sunday everyone!Comment
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I've been doing my smoking in a Kamado Joe lately, but I still have the 14.5 WSM. First question is what is in the water pan? Water, sand, or nothing? The stated purpose of the water is to provide humidity and also a heat sink to create more stable temperatures. You can fill it with sand, or you can get a ceramic pot to put in it. With the fan on the CyberQ, if you don't have something in the water pan you're probably asking for inconsistent temperatures around the grates.
Not sure if it really matters on how the cook turns out, but it could have a significant impact on testing temperatures.
Best regards,
Jim
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I can't speak to your cooker, but using my controller on the HB is some what similar. As some charcoal light and some are dieing out, the heat moves around a bit. With the heat deflector and water pan on it also, but it's mainly near the beginning and ending of the cook, where the deflector is less protective I would notice if more. Is usually negligible variances. Say 20-30 degrees when checking for hot spots with the infrared gun on the lid. Didn't affect my cooks much... unless I have a piece of meat over a section without protection from a deflector. It gets a real nice bark before the others ...if you know what I mean.
Have considered using a pan of beans or what not to act as an extended reflector on my lower grate, but haven't as it hasn't been a real issue to worry about for me.Comment
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Smoking77
Yes, there is a learning curve. Once you figure it out, you will be SOOO glad you pulled the trigger, and it won't take long either. I recommend repetitive cooks of the same cuts for a while. I did Beef Ribs... never get tired of those anyway. :-)
Keep your cooker air tight as possible. That and exhaust vent setting was the main things to learn with mine. It will take care of the wind, and spikes, and such when you get it down.
When mine is running good, it keeps it within 1 or 2 degrees of the set point until I open the lid or add water, then takes maybe 15 minutes to half an hour to get back to the 1 or 2 degree variances.
I have a different cooker and controller though....Comment
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Much thanks, everyone!Comment
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