I did a small venison roast in the oven with the Smoke probe inserted horizontally to the middle. The alarm set for 133 deg. When the alarm went off I removed the roast and verified the temp with my Thermo pop. The reading on the Thermo pop was 141 deg.! I checked both devices in boiling water and the readings were almost identical. What the heck? You can tell by the pic that the roast was definitely creeping past medium.
Cook to perfection, looks between 130-140*f to me.
The difference in temperature maybe the location of the probe, 141*f closer to the edge, 133*f in the center.
Pairs well with PBR
Happy grill to you.
Cook on a grill it's grilling. But in the oven are you ovening?
Well, we only hit 9 deg. yesterday so ovening it is! The smoke probe was inserted horizontally to the center. I inserted the Thermo pop vertically to the center and other locations. All readings were higher. It's a mystery
You didn't say what your oven temp was but (from my experience) the higher oven temp may mean more carryover temp. I always figure at least 5 degrees of carryover.
From sticking a Fireboard probe in the oven I learned the 350 is really 325-375, it’s never a constant temp like the smoker or grill. The carry over could also be different. In the summer I get 10 degrees on a steak outside temps usually around 90. In the winter it’s 5 if I put it on a plate, 2 or 3 if I set them on a cooling rack above the plate.
I did a small venison roast in the oven with the Smoke probe inserted horizontally to the middle. The alarm set for 133 deg. When the alarm went off I removed the roast and verified the temp with my Thermo pop. The reading on the Thermo pop was 141 deg.! I checked both devices in boiling water and the readings were almost identical. What the heck? You can tell by the pic that the roast was definitely creeping past medium.
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