Temperature probes

[Texas78233]

So here is the problem described as accurately as possible. It involves two pellet smokers, Yoder 640 and a GMC Daniel Boone [?]. Both have their temperature probes about 12 - 15 inches from the fire box on wall left side. Enter the Thermo Works Smoke kit. Since we are always dealing with the ambient temperature in smoking, cooking it begs the question as to who [or what] is more accurate. I just got the TW Smoke and was trying it out on making beef jerky. Fired up the grill and the TW smoke shows a temp 20-25 lower than the Yoder display with the TW probe placed left of center lower rack. Ditto on the GMC DB. The temp probes were placed moved to several places to get a feeling of what spot was more in line with the smoker probe temps. None matched the smokers. I think the problem is placement of the probes that come with the smokers. Poor placement. I also think that the TW Smoke is more accurate since it is not close to the fire box and we are testing the ambient temps. So now you ask yourself about people talking about the temps they cook at. I think the temp for one person is not equal to the temperature I would go by but is just a guessestimate.
My question is simple. What should I use in cooking/smoking. I say the TW Smoke is more accurate than that of any temp probe next to or near the firebox, and is way, way off the actual required cooking temps.
Any comments or suggestions would be of great help. What temperature should I go by? I generally spend more time making Jerky that what I have read. Regardless of the recipe I use.

[jgreen]

As long as you don't get your Smoke temperature probe too close to your cold meat, it will probably be more accurate as it is above the grates and close to the meat

[Spinaker]

Boil some water and see what the smoke reads. It should ready about 212 F. Then you will know truly, how accurate it is. Then run a test in the pit. Cook at what the Smoker says is 225 F. Then place your TM Smoke in the cooking chamber. (Always place it in the same spot.) Then note the difference, and should be able to tell the discrepancy.

Keep in mind that many of the temperatures listed in recipes are guidelines. Some like to cook at 225 F, some like to cook at 250 F, some at 275 F. I think if your target is 225 F and your pit is riding at 240 F; you are just fine. Heck, in the your kitchen oven your set temp is only an average. The temp fluctuates from 10-20 degrees +/- from your set temp.

Unless there is a massive discrepancy, like 50-100 degrees, you really don't need to worry about it.

[texastweeter]

you can also test it in ice water in a well insulated cup like a Yeti Rambler. should read right at 32 degrees. test both ends of the spectrum.

[Texas78233]

The basic problem is the placements of the probes. If you think about it all smokers cook by ambient temperature. So placement of the probes should be monitoring ambient temps. Your not doing that if the probe is close to the firebox.

[Texas78233]

It is my understanding that this instrument out of the box is accurate to within 1.8 degrees. And It states that calibration is not needed. It does have a calibration button. I will go with that, and go with manufacturers of these smokers just put probes helter skelter since nobody truly tests them.

[Mr. Bones]

Very interestin', an' informative experiments...
Thanks fer sharin' yer knowledge
Howdy from Kansas Territory, Welcome to Th' Pit!

[DWCowles]

The built in thermometer is higher than the grate. I find that on mine RecTec the thermometer is almost 12 inches above the the grate which results in a 25 F difference when I used the Smoke or Fireboard.

[Texas78233]

I am using a pellet smoker. There is only one probe near the firebox. About 15 inches back left side. Yoder 640. I have even baked bundt cakes in it. Awesome smoker. I blame my next door neighbor for the conversion from charcoal. KingsFord is a waste of money.

[DWCowles]

I have seen pics of where the probe is on the Yoder 640 and it is grate level but it’s more less in the back corner close to the firebox. I guarantee if you put a Smoke probe to the far left or to the front you will get a lower reading.

[Texas78233]

I did and your correct. Lower 20-25 difference? Ijust ordered an extra probe.

[Deaf Arty]

I have a GMG DB as well, and have noticed the same temp differences. I placed two probes on the grates (one in the center of each half) to compare the GMG setting with the actual temps where meat would actually be during a cook. What I found was that at lower temps (200 to 300 or so), my DB was about 25 degrees cooler than what the DB's thermostat setting showed. I graphed all the temps I measured, at each 25 degree increment from 200 to 350. Now I can consult that graph with my desired pit temp, add the correction the graph shows, and cook away. For instance, if I want a 250 degree cook, I have to set my DB at 275. Hope this helps.