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.

Does the temp probe conduct heat into the meat?

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

    Does the temp probe conduct heat into the meat?

    Newby to pellet cooker here with another question. I was slow cooking some small single serving pork loin slices, purchased precut, and used the Grilla temp probe on my OG inserted thru 2 of the dozen or so pieces. When they reached temp, I double checked the remaining pieces with my hand held thermometer and they were 20-30 degrees less. I repeated the process with the temp probe in 2 more pieces and they also reached temp before the rest. I am wondering if the metal in the heat probe conducts the heat from the convection effect into the cuts of meat causing them to cook faster than those cuts without the probe in them. I hope I explained my question understandably. What do you experts think?

    #2
    I have never noticed that happening. And I normally use a Thermopen to verify what the probe reads. Was any part of the probe close to your heat source, or have you checked for hot spots in your cooker?
    In case you don't know how, the easiest way, (although maybe not the most accurate), is to let your cooker come up to temp and then lay slices of bread evenly distributed on the grate. They should brown at about the same rate although most cookers do have hot spots.

    Comment


      #3
      Hmmm. How thick were these slices of pork loin you were smoking? I usually don't try to use a leave in probe on thin cuts of meat like steaks or pork chops, and just use my Thermapen instant read thermometer to check them during the cook.

      Comment


        #4
        It can be tough to get an accurate reading with a leave-in probe in a slice of meat like you describe. I find that I get a more precise reading with my Thermapen. By more precise, I mean that it is easier to tell exactly where in the meat the tip of the probe is located.

        Also, have you tested each probe in boiling water to see if they give the same reading? That might be the best starting point.

        Comment


          #5
          Like has already been said, it's difficult on thinner cuts to get an accurate reading for leave in probes. With a hand held, you have better control and can probe multiple spots. You should also test the probes to confirm their accuracy.

          Comment


            #6
            I have to recalibrate the temp probe of my Traeger Timberline every time I use it. By default, it seems to be 15-20 degrees higher than my Thermapen. That is why I use my Smoke along with the Traeger probe just to make sure.

            Comment


              #7
              Thanks folks. These were about 2" thick cuts, not really thin. So far, temps seem to be consistent across the grates so I haven't checked for hot and cold spots.
              I will experiment further, but was curious about the probe being a heat conductor.

              Comment


                #8
                Originally posted by DrJimmy2112 View Post
                Thanks folks. These were about 2" thick cuts, not really thin. So far, temps seem to be consistent across the grates so I haven't checked for hot and cold spots.
                I will experiment further, but was curious about the probe being a heat conductor.
                Sorry to jump in late ... but yes, of course the metal probe is a conductor of heat. That said, I've never noticed any adverse effects from using a leave-in probe on any cooker ... including my OG.

                I've never encountered any hot/cool spot issues in my OG. It is, after all, a round (no corners), wood-fired convection oven that cooks purely indirect (in which you wouldn't really expect temps to vary much ... unless maybe around the edges of the head deflector which extends all around to within an inch or less of the OG outside wall. Again, I've never observed any issues in my OG and have never felt compelled to make toast to check for hot spots.

                Given your seemingly controller-related temperature control issues and what you've reported here, I would assume that the two are related and HIGHLY recommend that you work with Grilla Support until both are resolved.

                Comment


                  #9
                  MBMorgan I totally concur on all points. Should be very even heating within the unit. I am willing to try swapping for a new RTD and even new pellets for the frustrations I have reported elsewhere, but suspect the issue may be the controller.
                  Last edited by DrJimmy2112; January 7, 2021, 09:53 PM.

                  Comment

                  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