Goyo626
Full Fledged Farker
First time using Maverick. Put on butts at 12:00 am. Temp has been rock solid 230-235. Within 3min temp climbed to 280. the webers thermometer is reading 235. i have two vents closed and one open 1/3.
Are you reading those temps from the remote or at the transmitter at the pit? Which Maverick do you have? I ask because the ET-73 can lose communication to the remote and it appears to be steady when it actually is reporting the last temperature it had been transmitted
Early in he cook it is normal to see the grate temperature higher than the lid thermometer. The lid has all of the cold meat between it and the fire and that affects the reading. As the cook proceeds, they will usually read closer because the meat heats up.
Of course this assumes all probes are reading correctly, but the readings you are seeing are not at all unusual.
It seems unlikely that the Maverick just went haywire all of a sudden then. Did the wind come up? Did you have the lid open and cause a flare up? Did you run out of water in the pan, assuming you are using a WSM?
No wind the smoker is protected on three sides. Have not opened lid or messed with vents. I put sand instead of water in the wsm.
Its almost 5 hrs in. I have been watching it the whole time. It was at 134 then within 4min or less it was at around 280. I have not messed with the lid or vents since i put the butts on.
There will be a temperature difference between the grate and the dome reading. That is normal.
If you are cooking a pork butt at 270 grate temperature you are looking at about 1hr per pound. So depending on the size of the pork butt it very well can reach 170 degrees quick.
P.S. 170 degrees internal temperature, you are at the stall. The collagen and connective tissues are breaking down from solid to liquid. Depending on your grate temperature will also depend on how long it stays at the stall.