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Temperature Variation
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Charter Member
- Jun 2015
- 117
- Pittsburg, Texas
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Weber Performer, Weber Jumbo Joe, Weber Smokey Joe (which I made into a mini-WSM), Weber Q 120 (which I converted to a portable flat top griddle), Oklahoma Joe offset cabinet smoker, Lodge hibachi, Pitt Boss Tailgater
Maverick ET 733
Favorite Cook - Sausage, any kind of sausage!
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Charter Member
- Jun 2015
- 117
- Pittsburg, Texas
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Weber Performer, Weber Jumbo Joe, Weber Smokey Joe (which I made into a mini-WSM), Weber Q 120 (which I converted to a portable flat top griddle), Oklahoma Joe offset cabinet smoker, Lodge hibachi, Pitt Boss Tailgater
Maverick ET 733
Favorite Cook - Sausage, any kind of sausage!
For some reason the forum did not include my comments about the test I ran. Fortunately I also posted this on the Barbecue Brethren site so I have copied my comments from there.
"Just ran an experiment with my new Inkbird 6 probe wireless thermometer. Put each probe on a different shelf of my Oklahoma Joe Bandera and then dropped a full chimney of lit charcoal in the fire box. Wanting to see how much difference there was in the temperature in the cooking chamber, top to bottom. Interesting results. As the temperature was rising the top level (about 2 inches from the top exhaust) was running 30 to 40 degrees above the bottom probe, which was sitting just above the empty water pan (left it in empty as a heat diffuser). Didn't expect that much difference in such a small confined area. As the temps began to level out the differences also narrowed, but the top was always at least 20 degrees hotter than the bottom. And the change was not as evenly distributed as I would have expected. The bottom three probes were usually 5 to 10 degrees apart, top to bottom. Meanwhile the top two were substantially higher, usually 15 or more degrees above the hottest of the bottom three. Also discovered that the thermometer in the door was pretty accurate, usually within 5 to 8 degrees of the digital thermometer at the same level. If this experiment is "normal" I can assume that the temps above the included thermometer will run 10 to 15 degrees above it, while the area below the in door thermometer will run 8 to 10 degrees below.*
Also one of the 6 channels on the unit malfunctioned. It read 210 degrees on the back porch! The other 5 read 47 to 50 degrees! I am returning it to Amazon for a refund and will either purchase another one (maybe just got a bad unit?) or perhaps their 4 probe, rechargeable, unit. Since channel 2 did not work there was a larger distance between 1 and 3 than between any of the other operational probes. That accounted for some of the large difference between the top 2 probes and the bottom 3. But the difference was still larger than I would have expected.*
While I always cook to a specific internal meat temperature, knowing this about my cooker will help me plan how much and how often to add fuel and how to plan a cook better. Still love the Bandera."
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Club Member
- Jul 2016
- 3394
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
Just my opinion, but I would be pretty happy with just a 20 or so degree difference top to bottom with that setup.
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I've come to realize over the years that there can be too much information when it comes to smoking using electronics. It causes you to overthink things and start chasing temps and times in a never ending chase your tail scenario. I have both a horizontal and vertical. I prefer cooking on a horizontal. It is more difficult to control temps in a vertical and verticals do present some problems when cooking different meats at the same time.
You did well in running your test and finding the hot spots. Because heat naturally rises it's always going to be hotter at the top. Now that you know that you don't need to run all those wires when you cook the food will let you know what's going on inside the smoker.
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Frozen Smoke Why do you say it is more difficult to control temp in a vertical is it the rising heat or does the fuel type affect control. My vertical gas smoker I believe is fairly easy to control. I'm forever needing to understand how things work and why. Topics like this grab my interest. Been in manufacturing all my days.
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KenC52 that's why i always rotat my top two and bottom two grates halfway through the cook when the cooker is loaded up. When cooking a single HOM (hunk o meat) i always use the middle one. You will notice the same in your fridge... Yes i tried it. Top is always warmer than the bottom. Remember that huge cook I did for the town of Whitehouse. They all didn't get pulled at the same time.
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Moderator
- Nov 2014
- 13626
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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My approach to electronics (thermometers, controllers, ...) is basically to alert me to unusual circumstances or that it's time to consider pulling something out. I didn't have a controller until last summer, nor anything other than a Tel-Tru and a Thermapen before 2012 or so. So, I'm also of the "pay attention to what you see and smell, and to your adult beverage" school.
The "alerts" tend to have something to do with "you're paying too much attention to your adult beverage"!
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Charter Member
- Jun 2015
- 117
- Pittsburg, Texas
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Weber Performer, Weber Jumbo Joe, Weber Smokey Joe (which I made into a mini-WSM), Weber Q 120 (which I converted to a portable flat top griddle), Oklahoma Joe offset cabinet smoker, Lodge hibachi, Pitt Boss Tailgater
Maverick ET 733
Favorite Cook - Sausage, any kind of sausage!
Guess I have always been a bit of a nerd when it comes to understanding how things work (like reading volumes about headspace, pressure, powder burn rates, primers, etc. with my reloading). Being that this is a relatively new purchase (about 3 months) and my first vertical cooker I was curious to know how the size, shape, orientation, etc. would affect the internal temps. I still cook with a remote thermometer in the meat to determine when to wrap, pull, etc. any of the big meats I cook. I suspect that if you cook everyday or so, and even more so if you are cooking pretty much the same thing, you can get pretty expert at telling when things need to be done. I can't devote that kind of time to it and thermometers just don't lie (well good ones don't!).
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Know that with mapping out the exact temp inside a cooker all will change when you add big chunks of meat or at different temps it will behave differently. For me I just use my thermapen and pay more attention to other things than can mess up your cook. (fire monitoring, running out of beer, forgetting to add salt to the rub).
Here's a beef rib from the bbq class I taught yesterday.Last edited by Ahumadora; April 8, 2018, 07:55 AM.
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That beef rib looks suspect. should probably come to my house and cook it so I can taste test it for quality assurance. Ahumadora
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Club Member
- Jun 2017
- 1040
- Spokane Valley, Wa.
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Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
Weber Jumbo Joe
Weber 22" Master-Touch Kettle w/rotisserie
Pit Barrel Cooker
Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
Traeger Timberline 850 w/BBQ Hack griddle and Pizza oven attachment
Thermometers
Thermoworks Smoke
Maverick ET-733
Thermapen Mk4, Red
Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Anova Precision Cooker Insulated Container
Lipavi C15 container and lid
Lipavi L15 Rack
Accessories
SNS
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
BBQ Dragon Grill Table for 22" Weber Kettle
Fire Butler (for Weber 22")
Grill Grates for Jumbo Joe and Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
When I converted my gas vertical to stick I had the same issue but I rotated the racks every 30 minutes.
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