Hi all-
I recently bought a The Good One Open Range and like it a lot. I do have a question though.
When I smoke I have a Maverick probe, usually on the bottom grate. During the smoke, the temperature differential between the Maverick probe and the integrated smoker probe is around 30 degrees. Here are some questions:
Thanks in advance for any help here.
-Bill
I recently bought a The Good One Open Range and like it a lot. I do have a question though.
When I smoke I have a Maverick probe, usually on the bottom grate. During the smoke, the temperature differential between the Maverick probe and the integrated smoker probe is around 30 degrees. Here are some questions:
- I have read that, while most integrated probes are not accurate, the one on The Good One is. Is that the experience of others? Before I installed it I did put the tip in boiling water and it was real close to 212 (211 I think).
- Is there any way to improve circular air flow in the smoke box to even out the temps?
- Any better ideas on dealing with this problem than switching the top and bottom grates half way through?
- Am I going to experience any issues when I do a big, tall piece of meat like a pork butt, turkey, or the like? I am concerned that the top of the meat will get done faster than the bottom, and possibly leave the bottom under-cooked.
Thanks in advance for any help here.
-Bill
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