My baby is home... now to tune her.

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renoram

Found some matches.
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Just picked up my 24x60 smoker from pits by jj. I got it tuned pretty good. But im going off the three thermometers i have on the pit. Should I use more inside? I have read about putting some of those cheap ones they sell at HEB...Thoughts?
 

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IMO the only temp that matters is on the grate I would check the grate temp and compare it to the door thermos. then either re-calibrate them or remember the difference.
 
Speaking of calibrating - anyone have a good link to a good video on calibrating the thermometers?

BTW - NICE PIT!
 
Would love to see a pic of where the chimney stack is on the inside of the pit.
 
GMDGeek said:
Speaking of calibrating - anyone have a good link to a good video on calibrating the thermometers?

BTW - NICE PIT!
Click to expand...

I dont have a super nice pit like the ones you have, but all I did was when I got to my cooking temp at my grate was take a paint pen and make a mark on the edge of the dial on the lid thermo where the pointer was.

Close enough to glance at and know I am in the ballpark
 
No doubt one side will be hotter than the other, I would put a thermo on the grate at both ends, and on in the middle just for fun, make the difference in temp work to your advantage. As meat cooks you can move it around.
 
could do a biscuit test and use temp gauges. Didn't JJ tell or give instructions on how it should be set it up? You would think they should know what the best settings are for it they built it.
 
GMDGeek said:
Speaking of calibrating - anyone have a good link to a good video on calibrating the thermometers?

BTW - NICE PIT!
Click to expand...

You can't calibrate all thermometers. Here's the procedure for those that can be calibrated:

Put thermometer in something with a known temperature (boiling water).
Allow plenty of time for things to stabilize.
Turn the nut on the back of the gauge until dial is pointing to correct temperature.
 
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