I just finished up my UDS enough to do a seasoning run and see how she does last night.
I used a 12" stick thermometer as well as both probes on my new Redi-Check Smoker. I placed both the food and the smoker probe at the same level and area on the grate in the center about an inch above the stick thermometer. They were both pierced thru a potato with no part of the probes contacting any metal.
Temps were all over the place at the beginning with the food probe running 25 deg higher than the pit probe. After about 9 hours they caught up to being within 15 deg of each other but still were running 20 deg cooler than my stick thermometer no more than 1 inch below. I also had a 16" pizza stone acting as a baffle so it's not like they were directly over the coals below.
My first thought was that the probes on the remote were no good, but today I ran all three thru the boiling water test and they were all within 2 deg of each other.
I am more concerned with the two remote probes being so off during the cook when they were both in the exact same spot. Any ideas??
Does the pit probe measure heat the entire length of the probe or just the tip like the meat probe? I just can't find or understand the reason the two would be so off from one another.
I used a 12" stick thermometer as well as both probes on my new Redi-Check Smoker. I placed both the food and the smoker probe at the same level and area on the grate in the center about an inch above the stick thermometer. They were both pierced thru a potato with no part of the probes contacting any metal.
Temps were all over the place at the beginning with the food probe running 25 deg higher than the pit probe. After about 9 hours they caught up to being within 15 deg of each other but still were running 20 deg cooler than my stick thermometer no more than 1 inch below. I also had a 16" pizza stone acting as a baffle so it's not like they were directly over the coals below.
My first thought was that the probes on the remote were no good, but today I ran all three thru the boiling water test and they were all within 2 deg of each other.
I am more concerned with the two remote probes being so off during the cook when they were both in the exact same spot. Any ideas??Does the pit probe measure heat the entire length of the probe or just the tip like the meat probe? I just can't find or understand the reason the two would be so off from one another.
