Temperature readings vs probe placement - below grate - on grate
It's been a while since I've posted. I built a UDS last winter and have been using it religiously ever since.
Recently I purchased a Maverick ET-73 digital probe to upgrade from my 12-inch turkey fryer thermometers.
Here's my dilema:
Both the turkey fryer thermometer and the Maverick read 212 on the money when tested in boiling water, however, on the smoker, I get the following:
- 12-inch installed bayonet style through side of smoker 1-inch below grate (center of drum directly under meat) reads 50-60 degrees hotter than the Maverick, which is installed using the provided clip on the grate.
Any ideas? a coworker suggested that the grate and the meat is acting as a heat sink, causing lower temps indicated on the Maverick.
I've seen folks around here who mount their Maverick probe in a block of wood resting on the grate; is this acting as an insulator against the above mentioned condition?
Thanks again for all the knowledge gained from this group!
Last edited by dboxx; 01-27-2011 at 04:57 PM..
Reason: spelling error