Had the turkey in the oven with the Smoke probe inserted in the breast. It was set for 157 degrees. When it went off, I double checked with the Thermo Pop. 171 degrees! Dammit! I've put both the smoke probe, and the Thermo Pop into ice water and boiling water and they read within a degree. Not the first time this has happened. Thank god for gravy
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Was the breast meat very dry? I've gone over by almost that much with chicken in the PBC and it's still been juicy. Maybe not AS juicy as it is when I pull it at 160Ā° but still pretty juicy.
Instead, I would check the alarm settings first.
Then I would try jiggling the probe wires (one at a time) and see if the temperature display goes haywire.
It may also be a software glitch, or an intermittent hardware failure. Is there anything on the internet with users having a similar problem?
I'm not familiar with your hardware and there's no pictures so I can't be more specific.
Happy Thanksgiving and good luck...
Last edited by Allon; November 24, 2022, 10:52 PM.
Reason: I was bored after the Patriots loss...
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I had some weirdness today myself with the probes for my Smoke and Dot versus my Thermapen. I think I some cases I was inserting the Smoke probe past the center of the meat, getting to close to the bone, etc. if I inserted them the same distance at the same spot, the Smoke and Thermapen would agree.
I was just glad I started to check things when the Smoke was reading 140-150, otherwise it might have been overcooked.
I had a similar experience. Had two probes,one in the breast and one in the thigh. The thigh was running nearly 50 degrees higher than the breast a hour into the cook. Checked it with thermopop and the thigh was reading where Iād expect. Changed the probe position and we were good to go.
Yes Allon - talking turkey, haha! This was on the thanksgiving turkey(s). I had my 2 channel Smoke setup with one meat probe in one turkey, and the other meat probe in a second turkey - both in the breast. I think its just sensitive to probe placement for some reason, and there were some hot and cold spots.
I was reading off today too, but in other direction. It showed 155-165Ā° in a couple spots so I thought perfect, got into it and it was still too pink (raw) in very center. Ugh! So into the oven it went for a little while longer, one half turned out about perfect after that.
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