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?
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How inaccurate is the supplied thermometer? SG Wifi 24
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- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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
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Club Member
- Sep 2015
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
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?
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
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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.
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Club Member
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- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
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.
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Cookers:
WSM 18.5
Weber Genesis NG
Grilla Silverbac
Traeger 575
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Accessories:
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Signals X4
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.
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Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
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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.
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