Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

How inaccurate is the supplied thermometer? SG Wifi 24

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    How inaccurate is the supplied thermometer? SG Wifi 24

    I had a non-consistently-tender result with a boneless pork butt in my first attempt at a tough cut on my newish smoker. I pulled it at 200°F per the supplied probe, which I'm confident was properly placed. And that seemed a fairly conservative temperature. I now wonder if it under read by more than 10 degrees. How bad is the calibration typically?

    #2
    I don't own this particular pellet grill, so no ability to comment based on my own experience. But I did find a few different references to the meat probe being off by 10 degrees

    Comment


      #3
      Not familiar with this one, but I checked the one that came with my Grilla with both a leave in Maverick XR 50 probe and I checked with a thermapen periodically. Maybe get an external meat thermometer to compare?

      Comment


        #4
        DeborahL if the butt and resultant pulled pork was tough, it sure sounds like the meat was undercooked and below 200F. Even with a high quality leave in thermometer like my Thermoworks Smoke, I use my Thermapen to spot check several spots on the butt, to not only ensure it is probe tender throughout (like pushing through warm butter), but to double check the temperature. I usually let the butts go to 203 to 205 before I pull them, then let them rest wrapped in foil for about an hour before pulling the pork.

        I've had butts still be tough at 195 to 200 that were finally probe tender at 203, 205 or even 208 based on the leave in thermometer.

        I wouldn't trust the built in probe on any grill or smoker until I confirmed its readings with a high quality instant read thermometer or leave in probe that you know is accurate.

        Comment


        • DeborahL
          DeborahL commented
          Editing a comment
          Thank you! Very helpful input.

        #5
        First, pull when it's probe tender, not at a specific temp. Every hunk o' meat is different and the finished temp may differ.

        And it's easy to check your thermometer. Just place the probe in boiling water and it should read close to 212, but the BP of water is less the higher your elevation above sea level.

        Comment


        • Donw
          Donw commented
          Editing a comment
          +1

        • DeborahL
          DeborahL commented
          Editing a comment
          Yeah, I thought about doing a boiling water test...

        #6
        I believe this is a Camp Chef. Mine is several years old and I’ve never used the probes that came with it. I have a Fireboard and a Thermapen MK4. When the Thermapen slides on with no resistance, it’s done. I start checking at about 203.

        Comment


          #7
          I just did two 7 lb boneless shoulders on my Traeger on Sunday. I did them @ 200 in hot Wisconsin weather. I had the supplied probe in 1 shoulder and a Thermoworks Alarm in the other. For whatever reason they ended up taking about 19 hours to smoke. There was about a 7 degree difference between the two shoulders and I pulled them when they reached 205, but not just where the probe was but when I consistently got 205 from using my Thermoworks Pop (instant) on other spots. Best pulled pork I've made.

          Comment


            #8
            On the Woodwind I had, the probes were pretty accurate. I would think they would be the same probes, BUT it’s still up to the software to read them accurately. I always test grill probes with both an ice bath and the boiling water test RonB suggested before I rely on them and almost always double check with an instant read when they say stuff is done.
            Last edited by glitchy; July 7, 2021, 09:03 PM.

            Comment


            • ecowper
              ecowper commented
              Editing a comment
              Gotta give credit where it's due .... It was the brilliant RonB that suggested the boiling water test. I agree with him, though. :-)

            • DeborahL
              DeborahL commented
              Editing a comment
              Yeah, the physicist in me said calibrate with ice water and boiling water. When Elsa has gone past, I'll give that a go!

            • glitchy
              glitchy commented
              Editing a comment
              Thanks ecowper I fixed above, I guess I need to slow down a bit.

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          Rubs Promo

          Spotlight

          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


          Finally, A Great Portable Pellet Smoker

          Green Mountain Grills Trek smoker

          Green Mountain Grills Trek smoker

          Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

          Click here to read our detailed review and to order


          The Good-One Is A Superb Grill And A Superb Smoker All In One


          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read ourcomplete review

           

          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.


          The Cool Kettle With The Hinged Hood We Always Wanted


          Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

          Click here for more about what makes this grill special


          Blackstone Rangetop Combo: Griddle And Deep Fryer In One


          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

          Click here to read our detailed review and to order


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

          Click here to read our detailed review


          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

          kamado grill
          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

          Click here for our article on this exciting cooker