Char-Broil electric smoker temperature control

[blintze]

I have a Char-Broil electric smoker, with a digital temperature setting (retirement gift from the kids!) . I bought a Smoke digital thermometer to monitor the temperature of the meat, instead of relying on the Char-Broil sensor.

I am noticing up to a 20-25 degree difference from the setting of the smoker, and the reporting from the Smoke - the Smoke reports hotter. Should I assume that the Smoke is correct, and adjust the temp of the smoker downward accordingly? Is there a way to calibrate either thermometer? I spoke to Char-Broil, and they assured me that their reporting is accurate (that's what I expected they would say.

I have a 5.25lb port butt in the smoker right now. I am leery of adjusting too far down, because I'd like the butt to be done around 6pm - I put it up at 8am.

Any thoughts?

[Jfrosty27]

I gave an electric smoker of a different brand. Same thing for pit temps. Plus with an electric unit, you get wide temp swings as the heating element turns on and off. Mine swings as much as 40-50 degrees depending on outside ambient temperature. I wouldn’t worry about it at all. 220 vs 244 is no big deal in terms of outcome for the meat. I would just leave it as is and watch the meat temperature until done.

[blintze]

Thanks.

[RonB]

You could also test your probes in boiling water. Of course, H2O boils at 212° at sea level. Check the elevation at your location if you think you are much above sea level. Then check the boiling point at your elevation. (I'm ~ 279' above sea level and the boiling point of water at my elevation is 211.7°) Then check your probe in the boiling water. The last time I checked a probe from Thermoworks, it was 0.1° off.

[blintze]

Thanks. Last I checked, I was about 5' above sea level . This is a good tip, I'll try it. I can live with a .1 degree difference.

[bbqLuv]

You can also check in a glass of ice water. Works for me. Boiling water is closer to smoking temp.